Comments on: Sun Dried Tomatoes in Olive Oil (Rain or Shine)

By: Joanne

Joanne — Fri, 16 Sep 2011 17:09:17 +0000

Great! Thanks very much for you input. I have a massive amount of cherry tomatoes that i am going to try drying in a food dehydrator. I can start the oil with the basil and by the time the tomatoes are dried, the oil should be ready to go…. Thanks Again for the response!

By: Mrs.Dirty Boots

Mrs.Dirty Boots — Fri, 16 Sep 2011 07:15:38 +0000

Hi Joanne, I do make basil infused olive oil every so often, and it is wonderful. Storing the tomatoes in that would be nice. But if you leave basil leaves in the oil they tend to go a bit slimy, so I prefer to heat the oil, add leaves, leave for a few days and then strain to get the leaves out.

By: Joanne

Joanne — Thu, 15 Sep 2011 21:36:57 +0000

Has anyone ever tried putting basil in with the oil and tomatoes? Would it be too strong a flavor?

By: Alan

Alan — Mon, 30 May 2011 17:38:26 +0000

Another great idea for storing my bumper crop of tomatoes, I just need to find lots of olives to press

By: Mrs.Dirty Boots

Mrs.Dirty Boots — Tue, 19 Apr 2011 06:36:40 +0000

I keep mine at room temperature unless its very hot inside – then pop them in the fridge just in case (but take out an hour or so before use or they are solid!). But I only ever have a jar or two in oil, as the rest as sat in the freezer waiting to be decanted to oil (saves on space).

By: Denise

Denise — Tue, 19 Apr 2011 05:56:00 +0000

Do you keep the tomatoes in olive oil at room temp or put them in the fridge?

By: Mrs.Dirty Boots

Mrs.Dirty Boots — Fri, 28 Aug 2009 15:32:58 +0000

Yep, the US Food & Drug people are very wary of giving any advice which could end up in court…

I think freezing the toms once dried works out the best. Just decant enough into a jar of oil (with or without herbs depending on your nerve) to use in a matter of weeks. Saves on oil as well.

By: Bev

Bev — Fri, 28 Aug 2009 15:05:27 +0000

Garlic, onion and herbs are not recommended as additions to olive oil sundried tomatoes unless they are soaked in vinegar for at least 24 hours. If not acidic enough, botulism spores may occur–better to be safe than sorry. This info is from the US Food & Drug Admin.

By: Mrs.Dirty Boots

Mrs.Dirty Boots — Sun, 26 Jul 2009 06:38:36 +0000

Lori,

I think it would be better to keep the sun dried tomatoes in the freezer and just decant a small quantity into a jar of olive oil as and when needed. I’m sure technically you could put them through a boiling bath sterilization process but I’m guessing it would really affect their texture.

By: Lori

Lori — Fri, 24 Jul 2009 03:36:49 +0000

it is possible to boil bath these tomatoes and oil to seal the jars. I live in a very hot summer climate. from 95 to 107 degrees in the summer months.