Sun-Dried Tomatoes in Olive Oil

Total Time
504hrs 15mins
Prep 15 mins
Cook 504 hrs

These are great gifts. This is what I do with "last year's" Sun-Dried Tomatoes, when I get ready to pick and put up this year's crop. Make sure you do not pack them too tightly. We eat them as is or use them in various recipes.


  1. Pour 1 tablespoon olive oil into pint jar.
  2. Place one sprig of Rosemary on top of oil.
  3. Place several tomatoes in jar.
  4. Drizzle olive oil to cover.
  5. Repeat several times.
  6. Place another sprig of Rosemary in jar.
  7. Repeat oil and tomato process until almost full.
  8. Top with sprig of Rosemary, and olive oil to cover.
  9. Store in cool area.
  10. Let rest for 3 weeks before using.


Most Helpful

Thank you and thank you again! A heck of a lot cheaper to make than to purchase those little spendy jars. I purchase sun-dried tomatoes in bulk and that saves even more money. However, I omitted the rosemary because I wanted "generic" oil-packed toms suitable for any recipe. PS> Use good quality expeller-pressed olive extra virgin oil;-not the "lite" stuff. cg

COOKGIRl March 15, 2009

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