Dried Tomato’s Packed In Olive Oil

Selecting tomato’s to be dried. Select any kind of Tomato, ripe, but not over ripe, still firm and free of insect damage or bruising. The yield varies considerably depending on the moisture content of the tomatoes, which depends upon the type of tomato you select weather and gardening conditions.
* Oven drying, set oven temperature to 130 to 145 degrees. Prop open (crack oven door) to allow warm moist air to escape.
* Counter top electric dehydrator. Follow instructions for your dehydrator.

Cut small tomatoes, grape, cherry and Roma types in half. Cut large tomatoes in to 1/4 size. Under running cold water remove seeds. Dust with your choice of herbs. Place tomatoes ‘Skin Side Down’ on drying racks.

Drying time depends on temperature and water content of the tomatoes, the thickness of the slices, and how well the air is able to circulate around them. When done, the tomatoes should be flexible, like a fresh raisin, not brittle. Dehydrating Your Fruit and Vegetable Harvest
Hint If you are going to pack your tomato’s in olive oil, error on being a little moist over being overly dry.

Let your tomatoes cool to room temperature this will take about 20 to 30 minutes. Fill zip lock bags. Don’t overfill the bags, leave a little room for expansion. Do try to avoid leaving any excess air pockets! A vacuum bag is a better choice. Be sure to squeeze out the extra air.

Storing your dried tomatoes. Store dried tomatoes in a cool dark place. The freezer is best, the dried tomatoes will retain their color and flavor for about 9 to 12 months. A refrigerator is OK for a few weeks, but if there is much moisture left in them, they WILL soon start to get moldy.

Packing Dried Tomato’s In Oil

Using wide mouth, canning jars, 1/2 or 1 pint size. You can use larger jars they’ll store more tomatoes. Wash and sterilize your jars and utensils.

Layering your dried tomatoes in the jar adding between each layer. A pinch salt, a thin slice of garlic, pinch of dried basel and oregano. Repeat this process until you’re nearly at the top of the jar (leave 1/2 inch or more of head space). Use a spoon and press down to compress the ingredients.

Fill your jars with olive oil, make sure that the tomatoes are completely covered with olive oil.
Hint Let jars set a few minutes allowing air bubbles to escape and top off with oil as needed.

Tightly seal and store the jar in a cool, dark place. I think being refrigerated is best, Not Stored in a pantry.

Let your tomatoes sit for a week before consuming them. This will allow your tomato’s, spices and olive oil to infuse and allow your tomatoes to become soft. Ready to grace any dish you prepare.

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7 responses to “Dried Tomato’s Packed In Olive Oil

  1. I put sliced tomatoes on a cookie sheet brushed with olive oil and sprinkled with a Italian spice mix. The trays are placed inside our pickup where the hot Oklahoma sun comes through the window. It works great and doesn’t heat up the kitchen. I store in the freezer and even 12 months later is still good.

    Liked by 1 person

  2. If you sterilised dried tomatoes in oil in a water bath, do you think they would store for longer?

    Liked by 1 person

    • I really don’t know, but FYI, when I was in Europe I knew cooks / gardeners that stored oil packed tomato’s on a lower pantry shelf for 6 months or longer. The darker and cooler the better.
      I want to error on the safe side of storing them.
      Good luck and Happy Gardening

      Liked by 1 person

      • If I have enough tomatoes, I might try it. Sterilising might spoil them by cooking rather than making them unsafe. At the same time, I buy sundried tomatoes in oil which clearly are safe and meant to last more than a week or so, unless unopened….

        Liked by 1 person

  3. Thank you..I love sun dried tomatoes ..my hubbie built me a little box with mesh top and bottom so I can dry outside but I didn’t think of freezing them so thank you 🙂

    Liked by 1 person

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