Sundried Tomatoes in Olive Oil

Your Ingredients

One more recipe for our tomato series (there will probably be more!) and one that is really simple and very summer specific. All you need alot of sunshine and abit of patience and you can have sundried tomatoes for months. I have found though, once the jar is open, they do not last long not because of their expiry date but because they are too delicious and very easy to eat with everything.

This recipe is all in approximates – do as many tomatoes as can fit on your oven tray or in your chosen jar. You will need enough olive oil to cover the tomatoes once they are in the jar – the bigger the jar the more tomatoes and olive oil. I find its better to prepare the tomatoes in small batches because they need space to dry and also it makes my neck hurt looking down!

If your sunshine isn’t as plentiful as you would like you can use a dehydrator or you can use your oven – very low heat for around 6-8 hours.

Sun-dried Tomatoes in Olive Oil

Equipment: teaspoon, bowls, oven tray, jar, sunshine.

Serves 1-4 depending on how generous you’re feeling. 


  • Tomatoes – a variety of small tomatoes is recommended. Approx. 200g-500g
  • Vinegar – for sterlising. I like red wine vineger but you can use any you’ve got laying around. Approx. 10 tablespoons
  • Dried herbs – mixture to sprinkle on the tomatoes, purely for taste and totally optional.
  •  Olive oil – virgin or extra virgin, whatever you’ve got. Approx. 10-25 ml


  1. Wash your tomatoes let them air dry.
  2. Cut your tomatoes into halves.
  3. Dig out the insides of your tomato halves with a teaspoon making sure you’ve removed all the seeds.
  4. Put your vinegar in a bowl and dip each empty tomato half into it – making sure the scooped out part is covered in a little vinegar.
  5. Put your tomato halves on an oven tray with space in between each piece.
  6. Sprinkle the tomatoes with the dried herbs if you are using them.
  7. Put in direct sunlight and leave to dry – how long this takes depends on how much sunshine you have, at the moment ours take about 2 days.
  8. Clean and sterilise your chosen jar and lid.
  9. When your tomatoes are dry, put them in the jar gently layering them on top of each other.
  10. Cover the tomatoes in olive oil to the lip of the jar and seal.

For a photo recipe follow this link.

3 thoughts on “Sundried Tomatoes in Olive Oil

  1. Pingback: Photo Diary – Sundried Tomatoes in Olive Oil – Taryn Smee

    • We use it mostly to sterilise the tomatoes before sun drying them – not sure if its one of those old wives tales or not but better to be safe than sorry! It doesnt affect the flavour massively, maybe just a hint of a kick 🙂

      Liked by 1 person

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