Dried Tomatoes in Oil: The Best Recipe to Make Them

Use dried tomatoes in oil to add flavor to pasta dishes, pizzas, salads, and sandwiches.

Add them to risottos, or pair them with cheeses like goat cheese or feta for a Mediterranean-inspired appetizer.

They can also be used in tapenade or blended into a pesto for added depth of flavor.

Variations:

Herbed Oil: In addition to garlic and rosemary, you can experiment with other herbs like thyme, basil, or bay leaves for a different flavor profile.

Spicy Version: Add extra chili flakes or even a dried chili pepper to infuse the oil with more heat.

FAQ:

Can I use any type of tomato for this recipe?

While any tomato can be used, Roma or plum tomatoes are ideal because they have fewer seeds and flesh, making them perfect for drying.

What if I don’t have an oven?

If you don’t have an oven, you can also dry the tomatoes in a dehydrator or sun-dry them if the weather is dry and hot enough.

Can I reuse the oil after the tomatoes are gone?

Yes, the oil will be infused with the flavors of the tomatoes and herbs. You can strain it and use it for cooking or drizzling on dishes.

Conclusion: Making dried tomatoes in oil is an easy way to preserve the vibrant taste of summer tomatoes all year long. This homemade version is full of natural flavors, and the infused oil makes for a wonderful addition to your cooking. Whether you’re enjoying them on a warm loaf of bread, tossed in a salad, or paired with a pasta dish, these dried tomatoes in oil will be a favorite ingredient in your kitchen!