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GET IT NOWEvery summer, I start looking for excuses to include tomatoes in just about every dish (fresh tomato salsa, Caprese skewers, pesto chicken… the list goes on). But when I’ve got a lot of these red gems around, sometimes it gets challenging to use them all. Lucky for me (and you ?), sun-dried tomatoes are one of my favorite ways to add flavor to recipes. They’re incredibly easy, they’ll last longer than fresh ones, and they will definitely elevate many of your dishes. Let me show you how to make sun-dried tomatoes, so you can make the most of the season!
Why You Need My Sun-Dried Tomatoes Recipe
- Sweet, intense flavor – Like most dried fruit, drying tomatoes makes the flavor a lot sweeter and more intense. You’re going to love them.
- Plump and juicy – There are definitely times when I grab a jar of store-bought ones, but those have got nothing on homemade sun-dried tomatoes. Fresh ones are much more juicy and chewy, and less… well, dry.
- 3 easy ways to make them – My go-to method is the oven, but I’ll also explain how to dry tomatoes in the sun (if you’re lucky enough to make this work) or a dehydrator if you have one.
- Preserve those summer tomatoes – If you’ve got a big haul from the farmers market, this is the perfect way to preserve them.
- Use them in many ways – I’ve made so many sun-dried tomato recipes with these! They’re versatile and will seriously elevate your meals. See ideas below.
Ingredients & Substitutions
Here I explain the best ingredients for my sun-dried tomatoes recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Tomatoes – I used Campari tomatoes this time, but have also made these using Roma tomatoes (a.k.a. plum tomatoes), San Marzano, grape, and cherry tomatoes. Small to medium tomatoes work best, because they don’t have too much pulp or seeds, meaning they dry out faster and hold their shape better after drying. I don’t recommend using ones larger than Romas.
- Sea Salt – This helps get extra moisture out of the tomatoes. Of course, it adds flavor, too.
- Olive Oil – For serving or storing. I recommend a quality extra virgin olive oil, which pairs beautifully with the sun-dried tomato flavor.
- Italian Seasoning – Optional, but adds extra flavor! I usually reach for my homemade Italian seasoning, but store bought works just fine. You can also just pick individual dried herbs, such as oregano, rosemary, thyme, or basil. (I don’t recommend fresh herbs here.)
How To Make Sun-Dried Tomatoes
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
Oven Method:
Oven dried tomatoes are the easiest, because you don’t need any special equipment or sunny weather. That’s why I make these most often, and what you’ll see in the pictures here:
- Prep your oven and tomatoes. Preheat the oven, and line a baking sheet with parchment paper. Cut the tomatoes in half and remove the core at the top, where the tomatoes were connected to their stems.
- Add a little salt. Place the tomatoes onto the baking sheet, cut side up. Sprinkle lightly with salt.
- Bake until dried. Bake the tomatoes for 2 1/2 hours. Press down on them with a spatula to push out more of the juices. (This can look a bit messy, which is normal.) Return to the oven and continue baking until they are dry. See my tips on this process below!
- Finish. If you like, drizzle oven dried tomatoes with oil and sprinkle with dried herbs. You can also chop them up if you plan to use them in sun-dried tomato recipes.
Sun Method:
This is the old-school way, but it’s less reliable because it depends on sunny weather. And living in Florida, I find that the humidity can be a problem. Plus, it can take days or even weeks, so I say not worth it!
If you still want to try it, simply arrange the tomatoes on a rack (cut side up), sprinkle with salt, and place in the hot sun, until dry. You may need to press out more juices after a couple days.
Dehydrator Method:
This is a great option to avoid turning on your oven on hot summer days! I like this dehydrator, which isn’t fancy but works well.
Season the tomatoes the same way, then just arrange on the racks and dehydrate for 6-8 hours. The time can vary widely depending on the size and water content of your tomatoes, so just check on them.
My Recipe Tips
- Go light on the salt. Sun-dried tomatoes turn out a lot smaller than fresh ones, so you only need a light sprinkle to account for the shrinking.
- You can add spices either before or after drying. I usually do it at the end (mixed with the olive oil), and the flavor infuses into the tomatoes as you store them. But you can sprinkle before drying, too.
- For the oven method, use parchment paper (not foil). Foil will react with the acid in the tomatoes and change their flavor. Plus, parchment paper avoids any sticking.
- The time can vary. And this applies to all 3 methods. More watery or larger tomatoes will take longer to dry than smaller ones with less pulp. Just keep an eye on them and be patient!
- If tomatoes aren’t mostly dry but you want them more dry, turn off the oven and leave them inside with the door propped open. I prop the door with a wooden spoon. This will encourage air flow and they will dry more from the residual heat.
Storage Options
How long sun-dried tomatoes last depends partly on how you store them, ranging from 2 days to 6 months. You’ve got a few options:
- Refrigerator: This is my go-to fuss-free option. You can keep sun-dried tomatoes in the fridge for up to 1 week as is, but I prefer to add olive oil because they last 3-4 weeks that way. Just pack them in a jar (I like these), cover completely in oil, and cover tightly. The oil does solidify in the fridge (this happens with store-bought, too), but will become liquid again when you bring them to room temperature.
- Pantry: If you don’t want to do anything else, the tomatoes will keep in an airtight container at room temperature for up to 2-3 days. You can also cover them in oil to get a few extra days out of them.
- Note on add-ins: If you’re storing the tomatoes in oil, you can throw in some Italian seasoning (like my sun-dried tomatoes recipe here suggests), minced garlic, or even roasted garlic. Just keep in mind that they don’t last quite as long with these add-ins.
- Freezer: This is the best option for long-term storage. Arrange the dried tomatoes on a parchment paper lined baking sheet, and freeze until solid. Then, transfer to a zip lock bag and freeze for up to 6 months. Sometimes I find they’re too rigid after thawing, but you can soak them in oil to soften them.
Ways To Use Them
I love these so much for adding flavor to dishes! Here are some of my favorite ways to use sun-dried tomatoes:
- Chicken Or Fish – Sun-dried tomatoes are the perfect match for creamy sauces. Try them in my sun-dried tomato chicken, Tuscan salmon, or creamy Crock Pot chicken. They also make a yummy topping for bruschetta chicken.
- Salads – Swap the fresh tomatoes in my Mediterranean salad, antipasto salad, and artichoke salad. I also like to blend them into my lemon vinaigrette for a completely new twist on salad dressing.
- Eggs – Tuck them into your favorite omelette recipes or even baked eggs. I love them in my egg muffins for an on-the-go breakfast.
- Soups – Stir them into my chicken Florentine soup, kale sausage soup, or vegetable soup for a pop of flavor. My latest fave with these is marry me chicken soup!
- Sandwiches – Layer your favorite cold cuts with my homemade pesto, sliced cheese, dried tomatoes, and lettuce on your favorite bread.
- Noodles – You can stir them into regular pasta, but I typically make healthier zucchini noodles or baked spaghetti squash.
- Dips – I love stirring these into spinach dip and sometimes even hot crab dip.
- Pizza – When I want to include these sun-dried tomatoes on my pizza, my favorite combo is mushrooms, fresh mozzarella, and fresh basil.
Sun Dried Tomatoes (Easy, 3 Ways)
Learn how to make sun-dried tomatoes in the oven, dehydrator, or sun! They're easy and flavorful, and I've got lots of recipes to use them.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
Oven:
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Preheat the oven to 225 degrees F (107 degrees C). Line a baking sheet with parchment paper (don't use foil, which can react with the tomatoes).
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Slice the tomatoes in half. Cut out the little core at the top of the tomatoes where they connected to the stem.
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Arrange the tomatoes, cut side up, on a baking sheet. Sprinkle very lightly with sea salt.
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Bake for 2 1/2 hours. Press down on the tomatoes with a spatula (juices will come out).
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Return to the oven and bake for at least 2 more hours, until tomatoes are dry but still pliable.
Dehydrator:
-
Slice tomatoes in half. Cut out the little core at the top of the tomatoes where they connected to the stem.
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Arrange the tomatoes in a single layer in the dehydrator, cut side up. Sprinkle lightly with sea salt.
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Dry tomatoes in the dehydrator for 6-8 hours, flipping about halfway through, until they are dry but still pliable.
Sun:
-
Slice the tomatoes in half. Cut out the little core at the top of the tomatoes where they connected to the stem.
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Arrange the tomatoes, cut side up, on a rack over a baking sheet. Sprinkle very lightly with sea salt.
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Leave the tomatoes in the sun, until they are dry but still pliable. This can take between 4 days and 2 weeks, depending on the weather.
Finish & Store:
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If you like, drizzle with olive oil and sprinkle with Italian seasoning.
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Store in the refrigerator for up to 1 week without oil, or up to 3-4 weeks submerged in oil.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 4 large pieces (4 halves), or about 2 tablespoons, or 1/6 of entire recipe
The entire recipe makes about 3/4 cup. The exact volume will vary depending on how much you dry the tomatoes and how watery they were to begin with.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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How To Make Sun-Dried Tomatoes
Gratitude Moment
We’ve been enjoying our Minnesota summer days at the lake! This weekend was for a friend’s birthday.
At one point, I snuck away to sit closer to the water by myself for a moment of quiet. And honestly, it was its own kind of magical, watching the water with the sun’s rays shining through the trees.
If only the weather was always this perfect, I might attempt to make sun-dried tomatoes in the sun more often. But it was actually raining for a week straight before this, so I’ll stick to my oven method!
100 Comments
Nichole
1Turned out great! I also had a good idea that worked well and wanted to share – rather than crushing the tomatoes with a spatula half way through, I pulled the baking sheet out of the oven, covered it with another piece of parchment, then took another baking sheet of the same size, placed it on top of the tomatoes and pushed down, crushing them all at once with no hot splatters! 🙂
Kim
0Thanks for the suggestion. Works great!
Lydia Dunch
1So simple and good. Not sure if I should put in olive oil to store. Beats paying $5.98 for a jar of these.
Gen
1I can’t believe how easy this was! I will be making these delicious tomatoes all the time. Thanks so much for this recipe!
Shelby
1I never thought to make my own sundried tomatoes but you made these look so simple! They came out great and I loved the added Italian seasoning,
Cher
1Delicious! I wish I would have followed Maya’s tip to shut the oven off and let the tomatoes continue drying with the door propped open a bit… I continued baking them and wasn’t as attentive as I should’ve been. But I must tell you even the tomato halves that got over-baked were so flavorful; just a chewier consistency. Thank you Maya for delicious and healthy recipes!!
Becki
1I have a friend that brings me lots of farm stand goodies in return for baked goods. This week’s load came with more tomatoes than I knew what to do with. I have eaten sandwiches, salads, and even made soup! But still had some cherry and Roma’s left. It’s been a lifetime since I had sundries tomatoes because I stopped buying processed foods and I rarely have an abundance of things that would justify an old love like sundried tomatoes. Yet here I am. I decided to flavor mine with a tiny bit of Italian seasoning since I already know the meal I will make. I make my own gnocchi, it’s been so long since I have enjoyed my brown butter & garlic sauce with sundried tomatoes. This recipe not only produced tomatoes to perfection, but it made my home smell like heaven. Today I will make my dinner that I have not enjoyed in so long. Had I even thought I could reproduce sundried tomatoes so simply I would have done it long ago. Thank you!!
Mary Braun
0I’ve made a number of your recipes, which I have thoroughly enjoyed. Thanks for what you do! I understand why you recommend not using fresh herbs with the sun-dried tomatoes. I have a lot of fresh basil. What about drying the basil along with the tomatoes in the oven and including it that way? Thanks in advance. 🙂
Maya | Wholesome Yum
0I’m so happy you have enjoyed my recipes, Mary! I haven’t tried that method with fresh basil. It might work but I’d use a separate pan, because the tomatoes release liquid onto their pan. I’d also check on the basil because I think it might dry faster. Let me know how it goes if you try this!
Kay
0The oven temp of 225 wasn’t listed until the very last recipe. Fyi. Looking forward to making this when the tomatoes come on the vine
Maya | Wholesome Yum
0Hi Kay, I’m not totally sure what you mean by “the very last recipe”, but I have the oven temperature listed on the recipe card above. Hope you get to try these soon!
Toni
0Hello Maya,
Would it be alright to substitute avocado oil in place of olive oil when making the sun-dried tomatoes?
Thank you!
Toni
Maya | Wholesome Yum
0Hi Toni, Yes, absolutely! Hope you like them.
Sheri
0Needed a little longer to dry, but they turned out good. Thank you 😊
Maya | Wholesome Yum
0I’m glad you liked them, Sheri! Yes, the time can vary depending on how watery your tomatoes are.
Verna
0The sun-dried tomatoes 🍅 came out perfect will be trying other recipes as well. Thank You.
Hotwater Nurse
0Can these be pulverized for tomato powder !
Maya | Wholesome Yum
0I haven’t done that so I’m not sure, sorry! You probably could if you dry them enough. I usually dry them to the point where they are dried but still a tiny bit juicy for eating, but you’d want to dry them more if you want to make a powder.
Jan
0I’m wondering if you can freeze the sun dried tomatoes? If possible, would you put them in oil or just in a freezer bag? Seasoned before freezing or when you plump them up again to use? I need a large batch or I’ll eat them too fast! 😊
Maya | Wholesome Yum
0Hi Jan, Yes, you can. I have freezing instructions in the post above.
Mike C
0Can I process these (can) them in olive oil?
Maya | Wholesome Yum
0Hi Mike, Yes, you should be able to, but I have not tested to confirm. I do have other storage options I’ve tested in the post above.
Diane
0Hi! I love making these, however I wonder if it’s ok to freeze after making to extend the shelf life?
Maya | Wholesome Yum
0Hi Diane, Yes, you can freeze them. I have more info and storage options in the post above.
Carol L
0There is an easy 4th way to dry tomatoes: use your car in summer!!!
Just place in the window in the sun and let them dry! Vehicles can get over 100* in the summer with windows rolled up. Easy!!!
Carl Angelou
0I recently tried making sun-dried tomatoes using this recipe, and they turned out amazing! I used Roma tomatoes and sprinkled them with sea salt and a bit of olive oil. They added so much flavor to my pasta salad. It was my first time trying homemade sun-dried tomatoes, and I’m thrilled with the result. Planning on adding these to sandwiches or wraps soon!
Debbie
0Great timely reminder as I was struggling with what to do with the abundant crop. Added the garlic and oregano. The seasoned oil is awesome for dressing.
Amelia
0I used Campari tomatoes, which I picked up at the farmers market. Roasting them with a touch of olive oil brought out such rich flavors. Definitely making this again!
Leslie
0I used our food dehydrator, which worked amazingly well! The tomatoes have a delicious, tangy flavor. After slicing I arranged them on the drying trays, sprinkled with sea salt, and turned it on. I didn’t do anything to them-just let the dehydrator work. The whole process took about 8-10 hours. They are a lot neater for BLT wraps, but chewier! Mine look just like yours in your picture. I was going to post a pic, but not sure how that works. Thanks for this tasty treat idea!
Gwen Lujan
0Thank you for this recipe! I canned a lot of tomatoes yesterday but wanted to try something different. I had some smaller tomatoes and they are in the oven now. We love sun dried tomatoes and can’t wait to enjoy the finished product.
Marion
0I followed the instructions exactly, but even though I heated them in the oven two hours longer than the recipe suggested, they still came out too wet and not firm. The video shows the tomatoes initially coming out somewhat wet looking and still bright red, but the next view shows them darker and completely dried? I wished mine looked like that, but instead I put them in a container with wax paper in between layers, then put them in the freezer. Hopefully when frozen they will be firm enough to cut up and add to recipes.
Susan
0I’m following the recipe as well and mine still are not dry. Its been 5hrs and it looks like it may take 2 more. My husband told me to put the oven on convection bake to circulate the air to aid drying. I’m going to see if that helps at all. I will say they smell yummy.
Maya | Wholesome Yum
0Hi Susan, The time can vary widely depending on the size and water content of your tomatoes. Yes, feel free to turn on your convection oven to speed up the process, although you may want to lower the oven temperature even more if possible.
Maya | Wholesome Yum
0Hi Marion, Sorry this recipe didn’t turn out as expected. Just making sure you followed the part about baking for 2 1/2 hours and then pressing down on the tomatoes with a spatula to get more juice out before continuing the baking process? If you did, it sounds like your tomatoes were extra juicy and still needed to bake for longer.
Pamela
0Can you recommend a temperature setting for the dehydrator?
Wholesome Yum D
0Hi Pamela, I believe my dehydrator is set to 165 degrees.
Lynn
0Are you able to freeze sun dried tomatoes in olive oil?
Maya | Wholesome Yum
0Hi Lynn, Yes, you can freeze them in olive oil if you like.
Deborah
0Great recipe. I was given 8kgs of many different tomatoes. Made chutney and relish and still had 2kgs. Sun dried in the oven with truffle oil and Italian seasoning – just perfect.
Dianna
0I assume I can use my Roma tomatoes for this recipe and I have a ton, so what about freezing the finished tomatoes for use this winter?
Maya | Wholesome Yum
0Hi Dianna, Yes, you can use Roma tomatoes. They may take longer since they have higher water content. Freezing instructions are in the post above.
Anastasia Sundance
0Once dried, I want to add roasted garlic in the olive oil, and spices, after this can it be canned (hot bath method)? And how long will it last?
Rose Steele
1Anastasia – I’m not a food safety expert, but I kept my home-dried tomatoes submerged in olive oil in the fridge or more than a year, and finally made sundried tomato pesto. We’ve eaten it all with no bad results. Can’t wait to make some more.
Zuri Roos (South Africa)
0Thank you, Rose Steele! I don’t have Romas, but only old-fashioned heirlooms, so it’s going to take ages to dry in the oven! BUT I also wondered how I could keep them for a long time, as I am only one person and can’t use up a lot all at once. I wondered … if I sterilise a jar (or jars) and also heat the olive oil, and bottle/can the whole lot while hot in the (hot) jars, whether it might keep for a long time? The jars should seal if everything is hot, surely?
Maya | Wholesome Yum
0Hi Anastasia, I have not canned these, but they will last at least 3-4 weeks in the fridge when submerged in oil. Please let me know how it goes if you try canning them!
Sally
0Delicious! I used larger tomatoes than Roma size. After following the recipe, I baked them 2 more hours at 275 degrees in the convection setting.
Vickie
0Can you freeze them so they last longer?
Wholesome Yum A
0Hi Vickie, Yes you can freeze sun-dried tomatoes. Freeze them right on the baking sheet. Once they are solid, you can transfer them to a freezer bag and keep in the freezer for 3-6 months
Diane N
0If using a convection , what if any changes in time or temp would you suggest?
Maya | Wholesome Yum
0Hi Diane, I didn’t use the convection setting when testing my sun-dried tomatoes recipe, but typically I recommend lowering the temperature by 25 degrees. The time can vary anyway depending on how juicy your tomatoes are, so I recommend just checking on them to see when they dry out.
Annika
0What does lbs mean?
Wholesome Yum D
0Hi Annika, lbs means pounds.
jerry
0Not sun dried.
Maya | Wholesome Yum
0Hi Jerry, The post says many times that these are made in the oven, as this is more practical for most people. However, there is info in the post above on how to do it in the sun if you prefer that method.
Cee Cee
0Excellent recipe!! Used the oven version. Came out perfect. I will be making them again!!! So much economical!!
Carole
0How or can these be stored in olive oil in fridge?
Wholesome Yum A
0Hi Carole, yes you can store them in oil. See more tips in the post for how to store.
Jere Cassidy
0Wow, this recipe is a great find, many times I have extra tomatoes and this is a great way to use them. I was surprised at the long baking time, but it works and these tomatoes are perfect in many recipes.
Wendy
0This was the perfect way to use up all the tomatoes in my garden!
Emily
0These sun dried tomatoes in the oven turned out perfect! I added them to a pasta dish and they were perfect!
Glenda
0Absolute genius! I can’t believe how well this worked! Thanks for sharing all your tips.
Sarah guffy
0Ok so the baking time is 4 hours. In 2 hours check and mash return to oven for 2 more hours. If need to be left more time prop oven door open. Season and salt lightly can go in bags. Is this all correct?
Maya | Wholesome Yum
0Hi Sarah, Yes, that is correct. The time can vary for the 2nd half of baking can vary though, depending on how juicy your tomatoes are. I have more tips in the post above.
Michael
0I think your readers (me, at least) would benefit greatly by the addition of guidelines for a possible “canned” version.
(5-10 lbs of dried tomatoes cannot be eaten in a month or two!)
Thanks.
Wholesome Yum M
0Hi Michael, Sounds like you have a lot of tomatoes to preserve! I used 1 lb of fresh tomatoes for this recipe. For immediate use, you can store your dried tomatoes in a jar filled with olive oil in the fridge. If you are processing larger quantities of tomatoes, then you may want to look into canning them.
Pam
0How long do they last in the fridge? And do you cover them in oil?
Maya | Wholesome Yum
1Hi Pam, You can find all the storage instructions in the post above. I have multiple options.
Brenda
0Respectfully, thank you for your reply. We need to read an entire post before asking questions.
Maya | Wholesome Yum
0Hi Brenda, Nope, you don’t. That’s why the post is divided into sections to find the info you need and there is also a table of contents at the top.
Nancy
0It tasted amazingly good. We ate them with toasted garlic bread. It’s so tasty good for someone like me who does not like fresh tomatoes.
I am now doing my 2nd batch of Sundried Tomato as per your recipe.
Thank you for sharing.
Mary Jane Bennett
0Getting ready to make this, would a convection oven work for these? It would move the air around inside the oven.
Wholesome Yum M
0Hi Mary Jane, Yes a convection oven will work great here. Your tomatoes will likely finish in less time. Be sure to keep an eye on them.
vanessa copping
0I tried the recipe and they turned out amazing !!! My only issue is I stored them in a mason jar with olive oil and the olive oil seems to have set. Is that normal?
Maya | Wholesome Yum
0Hi Vanessa, Yes, this is normal. If you let them come to room temperature, the olive oil will liquefy again. Enjoy!
Nancy
0Hi, How long do you have them in the dehydrator usually?
Wholesome Yum M
0Hi Nancy, The time will vary depending on the size of your tomatoes. A dehydrator will take at least 4-6 hours for small tomatoes and 6-8 hours for medium ones.
Marlene
0Thanks for the recipe, they turned out great! How much olive oil do I use to store these, do I need enough to cover them completely?
Wholesome Yum M
0Hi Marlene, Yes, you need enough olive oil to submerge them completely.
Leslie Williams
0I would like to store the dried cherry tomatoes in olive oil and fresh garlic cloves. Do I need to refrigerate them for longest shelf life?
I want to give them as Christmas gifts.
I am beginning today, Sept 8, 2019.
Leslie
Ryan
0The food safety guidelines are to use dried herbs and dried garlic if you would like to store them at room temperature or if you would like to store them long-term. They state that if using fresh garlic or fresh herbs, it must be refrigerated and consumed within 4 days.
Wholesome Yum A
0Hi Leslie, yes you can do that. See my tips in the post above.
Khadija
0How long will they last in the oil if you store them that way? I didn’t see that in the post. thanks
Wholesome Yum M
0Hi Khadija, They will be best if consumed within a month.
Cora
0I made this Sun dried tomatoes recipe and it was so good! Since I was overflowing with cherry tomatoes from my garden, I tried using them on this recipe and I was not disappointed. This would be a staple snack in my home! Thank you for sharing!
Eric Mezzoprete
0At what oven temperature and duration do you recommend?
Wholesome Yum L
0Hi Eric, The oven should be set at 225 degrees F and they should cook for approximately 4.5 hours. See the post and recipe card for more details on cooking time.
Bex
0NO OVEN TEMPS LISTEDI found this looking for a really good creamy sun-dried tomato dressing. Your HOME MADE sun-dried tomatoes intrigued me and I have looked through the entire page after page in the directions and I still don’t see what to set the oven on. If I missed it sorry but I looked repeatedly. If you missed it then thats not helpful! Lol Good I’m not the only one there is no temperature listed there on the card that I can find. So thank you to Eric
Wholesome Yum M
0Hi Bex, Oven temperature for these sun dried tomatoes in 225 degrees F. You may need to turn off your browser’s ‘Reader Mode’ if you can’t see the recipe card with instructions.
Bentley
0A clever decision would have been to add the temperature to the core web page. There isn’t much to this and it’s pretty vital :). Good for thought
Wholesome Yum M
0Hi Bently, Preheat your oven to 225 degrees F. Check out the recipe card for full instructions.
Potia
0How can you store these after making?
Maya | Wholesome Yum
1Hi Potia, I have a few different storage options. Please check the post above for these.
Mary
0There are sun-dried tomatoes in olive oil on the grocery shelf. How do I can them with olive oil?
Kellie meyer
0I worked for a company when I was young and we would stuff the jars and fill them with oil and put the lid on and run them through a commercial dishwasher and let the jars dry and slap a label on them and box them up. It was a big company, the main one that sells sun dried tomatoes. Not sure how that sealed them, but it did. They are still in business today.
Wholesome Yum
0Hi Mary, I haven’t tried canning these so I can’t say for sure.
Firebird7479
0They burned.
Maya | Wholesome Yum
1Sorry that happened! You probably kept them in there for too long, or your oven runs hot. I’d check on them sooner next time.