We all love foods that pack a punch of flavor in every bite, and sun-dried tomatoes preserved in olive oil are one of those treasures. Unlike fresh tomatoes, sun-dried versions are soft, slightly chewy, and have a concentrated, sweet-savory taste that elevates salads, pastas, pizzas, sandwiches, and even simple toasts.

Today, we’re going to show you how we make these at home step by step, from selecting ingredients to storing them, so that you can enjoy rich Italian flavors anytime.

What We’ll Need

For this recipe, we’ll make about 200g of sun-dried tomatoes in oil. Here’s what we need:

- Cherry tomatoes: 200g

- Dried herbs: 10g (we use thyme, oregano, and rosemary for a balanced aroma)

- Olive oil: 300g, pure and high-quality

- Garlic: 70g, minced

- Salt: 10g

- Sugar: 15g

Tip: Using pure olive oil gives the best flavor. Mixed oils are fine, but we find that the rich aroma of olive oil really enhances the tomatoes.

Step 1: Prepare the Tomatoes

1. Wash the cherry tomatoes thoroughly and pat them dry.

2. Cut each tomato into four equal pieces. This ensures even drying and a concentrated flavor.

Step 2: Dry the Tomatoes

We have two main methods for drying:

Option A – Sun Drying:

- Lay the tomato pieces on a clean tray in a single layer.

- Place them under direct sunlight for about 36 hours, turning occasionally to dry evenly.

Option B – Oven Drying:

- Preheat the oven to 150°C (302°F).

- Spread the tomatoes on a baking tray lined with parchment paper.

- Bake for 6–8 hours, checking occasionally until they shrink slightly but remain soft.

Note: Sun drying gives a natural, sweet flavor, while oven drying is faster and works when the weather isn’t ideal.

Step 3: Make Herb-Infused Olive Oil

1. Heat 300g olive oil in a small pan until it shimmers.

2. Turn off the heat and let it cool slightly until it stops sizzling.

3. Add 70g minced garlic, 10g dried herbs, 10g salt, and 15g sugar.

4. Stir well and let the mixture cool completely to room temperature before combining with the tomatoes.

Tip: Pouring hot oil on the tomatoes can cook them and change their texture. Cooling the oil preserves the ideal soft texture and fresh aroma.

Step 4: Combine Tomatoes and Oil

1. Place the dried tomatoes in a clean, sterilized bowl.

2. Pour the cooled herb oil over them.

3. Fold gently with a spoon so every piece is evenly coated.

At this point, the tomatoes already smell incredible, with a deep, savory-herby aroma that makes us want to taste them immediately.

Step 5: Marinate and Store

1. Transfer the coated tomatoes into a sterilized glass jar.

2. Seal tightly and refrigerate for 2 weeks to let the flavors fully meld.

3. After marinating, the tomatoes are ready to enjoy.

Extra Tip: The oil left in the jar is still delicious. Drizzle it over pasta, roasted vegetables, or bread to add flavor. When stored in the fridge, the tomatoes and oil can last up to 1 year.

Tips for Maximum Flavor

- Make sure the tomatoes are fully dry before adding oil to avoid spoilage.

- Be patient—marinating improves flavor over time.

- Adjust herbs to your taste; thyme, oregano, and rosemary work beautifully, but we sometimes add basil or parsley.

- Always use clean utensils to prevent contamination when serving.

Final Thoughts

Making sun-dried tomatoes in oil is more than a recipe—it’s a small culinary adventure. We get to witness simple ingredients transform into a rich, versatile flavor booster. These tomatoes add depth to almost any dish and give a homemade touch that store-bought jars simply can’t match.

Lykkers, if you haven’t tried this yet, now’s the perfect time. Grab your cherry tomatoes, herbs, and olive oil, and let’s create this delicious Italian classic together. Every bite is a little burst of sunshine and flavor that will brighten your meals.