Dried Tomatoes in Oil: The Best Recipe to Make Them

Preheat your oven to 200°F (93°C) or the lowest temperature setting on your oven.

Wash the tomatoes and cut them in half lengthwise. If you prefer smaller dried tomatoes, you can cut them into quarters.

Gently scoop out the seeds with a spoon to prevent the tomatoes from becoming too watery.

Dry the Tomatoes:

Place the tomato halves on a baking sheet, cut side up, ensuring they’re spaced out evenly.

Sprinkle the tomatoes with a pinch of salt. This will help draw out moisture during the drying process.

Roast the tomatoes in the oven for about 6-8 hours, checking every hour. They should shrink down, with the edges curling slightly and the flesh becoming concentrated. The tomatoes should be leathery and slightly firm to the touch, but not completely crispy.

Prepare the Infused Oil:

While the tomatoes are drying, prepare your oil infusion. In a small saucepan, heat the olive oil over low heat. Add the crushed garlic, rosemary, oregano, and red pepper flakes (if using). Allow the oil to warm for about 5-7 minutes, infusing the flavors. Be careful not to let the garlic brown or burn.

Once the oil has infused, remove it from heat and allow it to cool slightly.

Store the Dried Tomatoes:

Once the tomatoes have fully dried, let them cool to room temperature.

Pack the dried tomatoes into sterilized glass jars, layering them as you go. You can alternate layers of dried tomatoes with the infused oil and garlic for extra flavor. Make sure the tomatoes are completely covered with the oil.

Seal the jars tightly.

Storage Tips:

Store the jars of dried tomatoes in oil in a cool, dark place for up to 3-4 weeks. For longer storage, you can refrigerate them, where they will last up to 3 months.

Always ensure the tomatoes remain submerged in oil. If needed, top up with more olive oil.

Serving Tips:

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