In oil tomatoes: how to prepare the conserve in a few simple steps!

🍅 Tomatoes in Oil: How to Make This Flavorful Preserve in a Few Simple Steps

Tomatoes preserved in oil are a delicious pantry staple that can add rich, savory flavor to countless dishes. They are perfect for serving on antipasto platters, adding to pasta, topping bruschetta, or pairing with cheeses and grilled meats.

This recipe uses dried tomatoes that are first rehydrated and acidified before being packed in oil with herbs and garlic. Acidifying the tomatoes before storing them in oil is an important food safety step.

Prep Time: 30 minutes
Drying/Rehydrating Time: Varies (see notes)
Makes: About 2 pint (500 ml) jars

Ingredients

  • 1 pound (450 g) dried tomatoes (or tomatoes you’ve dried at home)
  • 3 cups white vinegar (5% acidity)
  • 3 cups water
  • 2 teaspoons salt
  • 4–6 garlic cloves, peeled
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme (optional)
  • 1 teaspoon red pepper flakes (optional)
  • 8–10 fresh basil leaves (completely dry, optional)
  • Extra-virgin olive oil, enough to completely cover the tomatoes

Instructions

Step 1: If Using Fresh Tomatoes

If you’re starting with fresh tomatoes:

  1. Wash and dry the tomatoes.
  2. Slice them in half.
  3. Arrange them cut-side up on dehydrator trays or baking sheets.
  4. Dry them in a food dehydrator according to the manufacturer’s instructions, or in an oven at a very low temperature until they are leathery but still slightly flexible.

If you’re using store-bought dried tomatoes, skip to Step 2.

Step 2: Rehydrate and Acidify

In a saucepan, combine:

  • White vinegar
  • Water
  • Salt

Bring the mixture to a boil.

Add the dried tomatoes and simmer for 2–3 minutes.

This helps soften the tomatoes and acidify them before storing in oil.

Drain the tomatoes well and spread them on clean kitchen towels or paper towels.

Allow them to cool and dry until no excess moisture remains.

Step 3: Sterilize the Jars

Wash the jars and lids in hot, soapy water and rinse well.

Sterilize the jars according to safe home-preserving guidelines if they will be used for longer storage.

Step 4: Fill the Jars

Layer the tomatoes into the jars.

As you fill them, add:

  • Garlic cloves
  • Oregano
  • Thyme (if using)
  • Red pepper flakes (if using)
  • Basil leaves (only if completely dry)

Avoid packing the tomatoes too tightly.

Step 5: Add the Oil

Slowly pour the olive oil over the tomatoes.

Use a clean utensil or chopstick to release trapped air bubbles.

Continue adding oil until every tomato is completely submerged.

Leaving exposed tomatoes above the oil can reduce quality and increase spoilage risk.

Seal the jars.

Step 6: Refrigerate

Store the jars in the refrigerator.

Allow the flavors to develop for 3–5 days before serving.

Always keep the tomatoes completely covered with oil during storage.

Serving Suggestions

These tomatoes are delicious:

  • On toasted bruschetta
  • In pasta dishes
  • Chopped into salads
  • On homemade pizza
  • With grilled chicken or steak
  • In sandwiches and wraps
  • On charcuterie boards
  • Mixed into pasta salad
  • With fresh mozzarella
  • Served alongside crusty bread

Storage Tips

  • Store in the refrigerator.
  • Keep the tomatoes completely submerged in oil.
  • Use a clean utensil each time you remove tomatoes.
  • For best quality, enjoy within 2–3 weeks.

Because garlic and vegetables stored in oil can pose a risk of botulism if not handled properly, this recipe is intended for refrigerator storage only. It is not suitable for room-temperature storage unless prepared using a scientifically tested canning method.

Helpful Tips

  • Roma or San Marzano tomatoes are excellent choices because they are meaty and contain less water.
  • Use high-quality extra-virgin olive oil for the best flavor.
  • Make sure herbs and basil are completely dry before adding them to the jars.
  • If the olive oil solidifies in the refrigerator, simply let the jar sit at room temperature for 15–20 minutes before serving.

Delicious Flavor Variations

Try adding:

  • Whole black peppercorns
  • Fresh rosemary (completely dry)
  • Lemon zest
  • Smoked paprika
  • Crushed chili flakes
  • Capers
  • Thin slices of dried chili peppers

Final Thoughts

Homemade tomatoes preserved in oil are a flavorful addition to any kitchen. Their rich taste and tender texture make them perfect for appetizers, pasta dishes, sandwiches, and salads. By first acidifying the tomatoes and storing the finished jars in the refrigerator, you can safely enjoy this delicious homemade preserve and bring a taste of summer to your table all year long.

Happy preserving! 🍅🫒

ADVERTISEMENT