Sun-Dried Tomatoes in Oil

Sun-Dried Tomatoes in Oil

Rehydrated dried tomatoes packed with olive oil and herbs turn tangy and rich in flavor.

Make ahead Makes 16 oz Calories 210/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Dried tomatoes are simmered briefly to soften before being layered into jars with garlic, herbs, and olive oil. The oil takes on a deep tomato flavor over days of infusion, making it useful for drizzling as well as the tomatoes themselves. Serve on crusty bread, toss into pasta, or add to salads and antipasto platters.

Ingredients

  • 2 cups dried tomatoes
  • 2 cups water
  • 1 cup white wine vinegar
  • 1 1/2 cups extra-virgin olive oil, plus more as needed
  • 4 cloves garlic, thinly sliced
  • 1 tablespoon fresh rosemary leaves
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground

Method

  1. Combine the water and white wine vinegar in a 6-quart saucepan and bring to a boil over high heat.

  2. Add the dried tomatoes, reduce heat to a simmer, and cook until softened and pliable, 8 to 10 minutes.

  3. Drain the tomatoes in a colander and spread them on a clean kitchen towel or paper towels to dry for 15 minutes.

  4. Season the tomatoes with the kosher salt and black pepper, tossing to coat evenly.

  5. Layer the tomatoes into a clean 16-ounce glass jar, tucking in the garlic slices, rosemary, thyme, and red pepper flakes as you go.

  6. Pour the olive oil over the tomatoes, pressing down gently to release air bubbles, until the tomatoes are fully submerged, adding more oil if needed.

  7. Seal the jar and refrigerate for at least 3 days before using, shaking gently once a day to distribute the flavors.

  8. Bring the tomatoes to room temperature before serving, and store any remaining jar refrigerated for up to 3 weeks.

Rate this recipe

★ 3.9 (1)

Sun-Dried Tomatoes in Oil

Dried tomatoes are simmered briefly to soften before being layered into jars with garlic, herbs, and olive oil. The oil takes on a deep tomato flavor over days of infusion, making it useful for drizzling as well as the tomatoes themselves. Serve on crusty bread, toss into pasta, or add to salads and antipasto platters.

Make ahead 16 oz 210 cal

Ingredients

  • 2 cups dried tomatoes
  • 2 cups water
  • 1 cup white wine vinegar
  • 1 1/2 cups extra-virgin olive oil, plus more as needed
  • 4 cloves garlic, thinly sliced
  • 1 tablespoon fresh rosemary leaves
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground

Method

  1. 1

    Combine the water and white wine vinegar in a 6-quart saucepan and bring to a boil over high heat.

  2. 2

    Add the dried tomatoes, reduce heat to a simmer, and cook until softened and pliable, 8 to 10 minutes.

  3. 3

    Drain the tomatoes in a colander and spread them on a clean kitchen towel or paper towels to dry for 15 minutes.

  4. 4

    Season the tomatoes with the kosher salt and black pepper, tossing to coat evenly.

  5. 5

    Layer the tomatoes into a clean 16-ounce glass jar, tucking in the garlic slices, rosemary, thyme, and red pepper flakes as you go.

  6. 6

    Pour the olive oil over the tomatoes, pressing down gently to release air bubbles, until the tomatoes are fully submerged, adding more oil if needed.

  7. 7

    Seal the jar and refrigerate for at least 3 days before using, shaking gently once a day to distribute the flavors.

  8. 8

    Bring the tomatoes to room temperature before serving, and store any remaining jar refrigerated for up to 3 weeks.