39 responses

  1. Portland Charcuterie Project
    October 21, 2010


    I’ve been doing this for years as well, and have also seen the warning, but will continue doing things this way.

    So if you come to my house and get a dried tomato.. be warned in advance :)


  2. Anonymous
    October 21, 2010

    There was a discussion about this on the Harvest forum and this reference was cited, your method uses just vinegar, even better. “THE U. C. DAVIS METHOD FOR PACKING DRIED TOMATOES IN OIL
    If you’d like to pack dried tomatoes in oil, follow these steps:
    After the tomatoes are dried, it is recommended that you place them in a bowl and sprinkle with diluted (one part vinegar, one part water) distilled white vinegar. This acidifies the tomatoes and also adds back some moisture, for a chewy texture.
    Empty bowl onto paper towels and pat tomatoes dry.
    Pack tomatoes lightly into clean pint or half-pint jars. At this stage you may add herbs or spices, dried only. Cover with oil
    to ½ inch of the rim of the jar. At room temperature, oil may become rancid. This is not unsafe, but undesirable. If garlic is
    desired, U.C. Davis recommends acidification of the garlic by marinating with fresh herbs and vinegar 24 hours, checking to
    see if vinegar has completely penetrated before putting in oil.”
    What brand is your dehydrator, I have an old Montgomery Ward(!) one but the trays look just like yours pictured.
    I have really enjoyed your recipes, the green beans with garlic–YUM.

  3. Ellen
    October 21, 2010

    Thank you very much for this step by step process. I have a whole list of items I want to try more and more so I cook more from scratch, etc. So thank you. Do you think you could offer a pdf print of this too?

  4. Beth
    October 21, 2010

    All I have to say is Jan knows her stuff – so…yummm!!!

  5. Jami @An Oregon Cottage
    October 22, 2010

    Oh, thanks so much, Lea for that UC Davis recommendation- it’s nice to have another source.

    Ellen- I didn’t think about doing it because it wasn’t a “recipe” as such, but I’ll try to get it into some type of recipe format. :-)

  6. Anonymous
    October 22, 2010

    can you dry out the tomatoes in a regular oven?

  7. Jami @An Oregon Cottage
    October 23, 2010

    I’ve never dried things in my oven, but I’ve read that you can, it just takes longer. Google it and I bet there’ll be instructions!

    I use an Excaliber Dehydrator.

    • Eliza
      September 24, 2013

      I just finished drying my tomatoes in the oven I did 250 for about 8 hrs. It worked beautifully, they are delicious. I packed them in them in oil and rosemary. They are so delectable!

      • Jami
        September 24, 2013

        Great to know about the oven method, Eliza – thanks! I hope you used dried rosemary, though, with your tomatoes? Adding anything fresh introduces moisture and the chance for botulism, so you’ll need to refrigerate if it is fresh rosemary (and some sources say even with refrigeration you should be careful!). I’m hoping you used dried, though! :)

  8. Alison
    October 23, 2010

    I thoroughly enjoyed reading this post with all the background information. I am going to give this a try! Thanj you for sharing. ~Prairie Story

  9. Marsha Neal Studio (Marsha’s Garden Blog, Marsha Minutella)
    October 24, 2010

    Yum!!! Another great post!

  10. Nikki (Coupon Cookin)
    October 26, 2010

    Thank you for sharing this post. I didn’t know how to dry tomatoes and now I so excited. I cant wait for Spring to plant my tomatoes. I like to can tomatoes but I prefer dried tomatoes for pizzas, etc. Thanks again for sharing and linking up.

  11. Tamara
    August 27, 2011

    I most DEFINITELY have to try this! We dry a lot of our tomatoes so we can use them in pastas and salads. I’ve been contemplating doing this so thanks!

  12. Jenny
    January 26, 2012

    I “put up” my sundried tomatoes this way at the end of summer. Just added some to a pasta salad and they were delish.

    • Jami @ An Oregon Cottage
      January 26, 2012

      Aren’t they just a little burst of summer in the depths of winter? I love how easy they are to use, too! Glad you tried them!

  13. KathyJ
    August 16, 2012

    …. note to self.
    find dehydrator!

  14. Bonnie
    August 17, 2013

    Lovely site :-) What is the shelf life using this technique?

    • Jami
      August 19, 2013

      We use ours in 6-12 months, Bonnie. The color of the tomatoes is brighter in the first 6 months, but they are still good as they darken.

      • Bonnie
        August 21, 2013

        Thank you!

  15. Pip
    August 23, 2013

    Can you keep them in the fridge?

    • Jami
      August 23, 2013

      Sure! The olive oil will become a bit solidified, though, but there’s nothing wrong with that.

  16. Susan
    August 25, 2013

    How long can they be stored for after the jar has been sealed? And again after the jar has been opened?

    • Jami
      August 25, 2013

      The jars aren’t sealed, Susan, in any other way besides screwing them on – the olive oil is providing the ‘seal’ to the tomatoes in this case. The storage is the same whether the jar has been opened previously – 6 months ideal, but we use them up to a year later. They are darker and not as pretty, but give all the great flavor, still. :)

  17. Hendrika
    August 31, 2013

    Hi Jami, Just came upon your site while looking up directions for drying tomatoes. Had already planned to store them in oil but wanted to verify methods. Your site did the trick. Thanks. Originally from Holland my family never “processed” pickles either. They were put in vinegar with spices and merely covered with a topping of “salad” oil (I use Canola). works great too. The first batch of tomatoes are drying at this moment and I cants wait for the finished product. Again thank you. Hendrika

  18. Jeannine
    September 1, 2013

    Thank-you for sharing this. I’ve never made these but am going to try them

  19. Bill
    September 2, 2013

    Hi Jami, thanks for the great tips. Drying and canning right after posting this!

    I was wondering if you use the olive oil out of the jars the tomatoes were stored in? The one comment with the U.C. Davis tips said the oil can go rancid and was wondering if that’s been your experience.

    • Jami
      September 2, 2013

      I always use it and have never had it go rancid – but to be honest, I don’t know what that is like, since I’ve never had stored oil that I didn’t feel we could eat. Does rancid oil have a smell or something? How do you know it’s gone rancid? I’ve been cooking for 30 years and never experienced it! :)

      • Bill
        September 2, 2013

        Thanks Jami! Good enough for me. Looking forward to it.

  20. Robyn Carey Allgeyer
    September 6, 2013

    Jami, I already have a bag full of dried tomatoes that are more dried than you describe here. Can I still pack them in oil? Or, should I follow the directions provided by Anonymous, and let them soak in a vinegar solution until they soften a bit? Thanks so much for you reply!

    • Jami
      September 6, 2013

      You can try the vinegar soak with a few and see what happens – I haven’t tried that. My experience with crisp tomatoes is that they never soften if just added to the oil. Let us know if the vinegar soak works! :)

  21. Beth
    September 8, 2013

    I just found you on Pinterest. I’ve have been canning for about a year and love the recipe for the sun-dried tomatoes. Lucky me, I have an entire counter of Roma tomatoes needing put up. I am using half for the sun-dried tomatoes and the other half for tomato powder. Thanks so much for sharing~

  22. moonlake
    September 12, 2013

    Lots of good information. I really enjoyed your site. I have kitchen with lots of ripe tomatoes now I know what to do with them.

  23. Lucy
    September 21, 2013

    Jamie – you indicated that you don’t use the “canning jar lids” but the vintage metal ones. In your opinion, are the canning jar lids still ok to use? That’s all if have.

    • Jami
      September 21, 2013

      Sure, Lucy! I just find it’s fun to be able to use the vintage lids where they will be seen, that’s all. Use what you have! :)

  24. Charity K.
    July 3, 2014

    Hi Jami. I am a little late to this feed, but I hope this question finds you. This is my first time with trying the DIY sun-dried tomatoes packed in oil. My question is what do you think about baby food jars? I kept a lot from when my daughter was younger and wanted to use them for this method.

    • Jami
      July 4, 2014

      You can use any jars you’d like, Charity, the key is to keep them completely covered in the oil.

  25. Charity K.
    July 3, 2014

    Also, I am going to use my car for the drying method. I have read to put them out in the car in the hot sun, early in the morning until evening. They said this method could take 2 maybe 3 days. My question is do you think I should store them in the fridge when I bring them in at night during the drying process or leave them covered on the counter until the next morning when I put them out again? Thanks!

    • Jami
      July 4, 2014

      That should be interesting! I would leave them out on the counter to keep air drying – the fridge may introduce moisture.

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