Sun-Dried Tomatoes in Oil: A Traditional Southern Italian Recipe

Sun-dried tomatoes preserved in oil are a beloved traditional delicacy from southern Italy, famous for their rich and intense flavor. This type of preserve is typically prepared during the summer months and enjoyed throughout the year.

The process involves dehydrating plump, juicy tomatoes—such as the San Marzano variety—either by sun-drying or baking them in the oven to shorten the drying time. In our recipe, we used pre-dried tomatoes to simplify and speed up the preparation.

These tomatoes were then seasoned with anchovies for a bold and savory touch.

The sun-dried tomatoes were also enhanced with finely chopped parsley and capers, adding extra depth of flavor. However, you can also season them more simply with garlic and chili peppers or customize the spices according to your preferences.

They make a perfect appetizer when served with freshly baked homemade bread or can be used to elevate the flavor of pasta dishes and other recipes.

How to Make Sun-Dried Tomatoes in Oil

Start with pre-dried tomatoes for efficiency and time savings. Here are the steps:

Fill a large pot with water, add vinegar, and bring to a boil.

Add the sun-dried tomatoes and boil for 4–5 minutes.

Once boiled, drain the tomatoes using a strainer and gently pat them dry with a clean kitchen towel.

Finely chop the anchovies, parsley, and desalted capers. Place the tomatoes in a bowl, add the chopped ingredients, and mix well to season.

Transfer the tomatoes to sterilized, airtight jars. Pack them tightly, completely cover them with olive oil, and seal the jars.

Store the jars in a cool, dry place for one week to allow the flavors to develop. After that, the sun-dried tomatoes are ready to enjoy.

How to Store Sun-Dried Tomatoes in Oil

Once opened, keep the sun-dried tomatoes in oil refrigerated and consume within 3–4 days. Be sure to occasionally top them off with extra virgin olive oil so that they remain fully covered and preserved.