How to Make Oil-Cured Sun-Dried Tomatoes: Little Flavor Bombs in a Jar
You know those sun-dried tomatoes in oil that taste like straight-up magic on pasta, pizza, or straight from the jar? Yeah, those. They're shockingly easy to make at home - and way more delicious than the store-bought kind drowning in mystery oil.
What You’ll Need
- 2 cups sun-dried tomatoes (dry-packed, not the kind in oil)
- Boiling water
- About 1 cup extra virgin olive oil (or enough to fully cover)
- 2–3 cloves garlic (smashed, optional)
- Optional flavor boosters: dried oregano, rosemary, chili flakes, or a splash of balsamic vinegar
- Clean glass jar with a lid
Softening the Good Stuff
- Rehydrate the tomatoes by pouring boiling water over them and letting them soak for 20–30 minutes until soft but chewy. Drain and pat dry thoroughly with a clean towel - moisture is the enemy of long shelf life.
Infuse + Jar It Up
2. Layer your tomatoes into a clean jar. Add in the garlic and herbs as you go if you're feeling fancy.
3. Pour in the olive oil until all tomatoes are fully submerged. Use a clean spoon to press them down and release any sneaky air bubbles.
4. Seal the jar and let it sit in the fridge for at least 24 hours to allow the flavors to bloom.
Crunchy Tips for Next-Level Flavor
- Want them even more chef’s kiss? Add a strip of lemon peel or a few capers.
- Use a sterilized jar if you want them to last longer.
- These are best kept refrigerated and used within 2–3 weeks.
How to Use Your Oil-Cured Beauties
- Toss into pasta
- Layer on avocado toast or sandwiches
- Blend into salad dressings
- Eat straight with a fork like a kitchen goblin
Bonus: The leftover oil? Liquid gold. Drizzle it on everything - veggies, crusty bread, or even eggs.
