Question:Sun-Dried Tomatoes in Olive Oil

[RonWest]

Sun-Dried Tomatoes in Olive Oil

I want to process my own sun dried tomatoes in olive oil so that they keep for the rest of the year. I have not been able to find anyone who has done it. Does anyone have the anwer for me?

[duonyte]

There appears to be quite a lack of information regarding this. The concern is that the tomatoes can pick up a lot of microorganisms that may proliferate. Apparently there are no USDA standards for canning in oil.

I did find this source, but there are concerns about the overall safety - I kept my dried tomatoes in freezer bags in the fridge and they lasted years - I would just throw them into olive oil and keep a small jar in the fridge for immediate use.

http://food52.com/hotline/6987-canning-sun-dried-tomatoes

[Zeldaz]

Duonyte is exactly right, they are a potential botulism hazard; botulism thrives in low acid, anaerobic conditions, which is exactly what you'd have. Commercial processors have much more powerful equipment than that available to the home canner. The safest way to keep them is to dry them and freeze them, if you want them a little soft, then periodically pack a small amount in olive oil to be used quickly.
Here's what the National Center for Home Food Preservation at UGA says:
"Preserving tomatoes in oil is currently not recommended. Oil may protect botulism organisms trapped in a water droplet. Furthermore, oil may have a deleterious effect on lid gaskets and the at least one manufacturer of home canning lids recommends against it."
I did find a process which used a vinegar bath to acidify them. I can't vouch for its safety, but you might want to take a look. http://chezpim.com/cook/tomato_confit_o

[Molly53]

RonWest wrote:
Sun-Dried Tomatoes in Olive Oil

I want to process my own sun dried tomatoes in olive oil so that they keep for the rest of the year. I have not been able to find anyone who has done it. Does anyone have the anwer for me?

Tomatoes are an excellent food to dry. They do not need blanching and are dried to a crisp. For more details please consult this Colorado State University Cooperative Extension Service publication: http://www.uga.edu/nchfp/how/dry/csu_dry_vegetables.pdf

As Duonyte mentioned, dehydrated tomatoes will last nearly indefinitely, properly stored. For shelf-stable storage, you may want to consider vacuum-sealing them (that is, without the oil).

Dried tomatoes can be used in a variety of recipes including sandwiches, salads, soups, pizza, stews, pastas, sauces or just by themselves. Dried tomatoes tend to possess an enhanced taste, due to the concentrated acid. Tomatoes can be dried using the oven or in the sun. Moreover, they can be put in olive oil can be stored in the refrigerator or freezer for months. Unfortunately, there are no recommendations for canning this item.

Flavored Dried Tomatoes in Oil
The tomatoes can be flavored with fresh or dried herbs and garlic. To soften tomatoes quickly, dip in bottled lemon juice or 5% vinegar before placing in the oil. Store in the refrigerator and use within 4 days or freeze for long-term storage.
Reference: Nummer, B.A., Schaffner, D.W., Fraser, A.M., and Andress, E.L. Current food safety issues of home‐prepared vegetables and herbs stored in oil. Food Protection Trends 31:336‐342, 2011. You can read more here: HERBS AND VEGETABLES IN OIL (link)

Most of our members are North American and we generally advise new canners/bottlers to follow the USDA/NCHFP (National Center for Home Food Preservation) guidelines for optimum, shelf-stable food storage safety.

Maybe you'll find these links helpful:
Altitude Affects Canning/Bottling/Preserving

USDA 2009 Guide To Home Canning

Getting Started ~ Checking Equipment ~ Stocking Up

Canners and Methods NOT Recommended and Why

Label Jars Smart

Much of this advice is predicated on the new canner/bottler being able to access the recommended equipment which is not always the circumstance for members located in other parts of the globe. North American guidelines might not be for you if that's the case.

For preserving outside North America, take a look at: BRITISH BOTTLING METHODS and www.pickleandpreserve.co.uk for some terrific recipes and tips (the tabs at the top of the page).


I'd like to invite you over to our Canning/Preserving/Dehydrating forum. There are loads of folks that would just love to meet you and who would be an invaluable resource for you. Click on COMMUNITY at the top of the page to get to it and the rest of the more than 50 forums available for your enjoyment.

Welcome to the forums. It's nice to meet a new friend.