If you adore packed-with-flavor ingredients that bring sunshine to your dishes, this Sun Dried Tomato Medley in Olive Oil Recipe is an absolute game changer. By gently drying cherry tomatoes to a tender, leathery perfection and bathing them in fragrant olive oil infused with dried basil, this medley bursts with intense, concentrated tomato sweetness balanced by herbal notes. It’s an easy, hands-off recipe that captures summer’s essence and brightens everything from salads to pastas with rich texture and a pop of color. Trust me, once you make this sun dried tomato medley, you’ll want to keep a jar ready for all your meal inspirations.
Ingredients You’ll Need
What’s truly remarkable about this recipe is how simple and wholesome the ingredients are, yet each plays a crucial role in building the medley’s unique taste and texture. Every component enhances the tomatoes’ natural sweetness and makes the final product both vibrant and versatile.
- 1½ pounds cherry tomatoes (or grape, Campari, Roma): Choose ripe, flavorful tomatoes for the best drying results and balanced sweetness.
- ¾ teaspoon kosher salt (or ½ teaspoon salt): Helps draw out moisture and enhances the tomatoes’ natural flavor.
- ¾ cup olive oil (or enough to cover tomatoes): Infuses richness and preserves the dried tomatoes beautifully while adding a silky texture.
- ¼ teaspoon dried basil: Adds a subtle herbaceous note that complements the tomatoes perfectly without overpowering them.
How to Make Sun Dried Tomato Medley in Olive Oil Recipe
Step 1: Preparing the Oven and Tomatoes
Set your oven to a low 200°F and line a rimmed baking sheet with parchment paper. This slow, gentle heat is key for drying the tomatoes without cooking them, which helps maintain their bright flavor. Meanwhile, halve or quarter your tomatoes evenly—this ensures consistent drying and texture throughout your medley.
Step 2: Seasoning and Arranging the Tomatoes
Toss the cut tomatoes evenly with kosher salt, which will help draw out moisture and concentrate their sweetness. Spread them out in a single layer on your baking sheet, giving each piece enough room to dry thoroughly without steaming.
Step 3: The First Bake and Flip
Bake the tomatoes for 3 hours, then carefully press each piece lightly with a spatula before flipping them over. This technique encourages even drying and helps retain that tender-yet-leathery texture you want in your sun dried tomato medley.
Step 4: The Final Drying Stage
Return the tomatoes to the oven and bake for another 3 hours or until they reach the perfect leathery, pliable state. Check regularly toward the end, because you want them dry but still soft enough to fold without cracking.
Step 5: Cooling the Tomatoes
Once done, let the tomatoes cool completely right on the baking sheet. This step ensures they firm up just enough to hold their shape when handled but stay tender.
Step 6: Infusing and Storing in Olive Oil
Transfer the dried tomatoes into a clean jar, then pour olive oil over them until they are fully submerged. Stir in the dried basil, which enhances the aromatic appeal and gives the medley extra depth. Sealing them this way preserves their flavor and texture for weeks to come.
How to Serve Sun Dried Tomato Medley in Olive Oil Recipe
Garnishes
This sun dried tomato medley is fabulous sprinkled over crostini with a bit of fresh mozzarella or crumbled goat cheese. Its richness pairs beautifully with fresh basil leaves, cracked black pepper, and a drizzle of extra virgin olive oil to make an irresistible appetizer or salad topper.
Side Dishes
Try serving it alongside roasted vegetables or as a vivid complement to grilled meats and seafood. The tangy, sweet tomatoes lend a Mediterranean flair that makes simple side dishes truly special.
Creative Ways to Present
Mix the medley into creamy ricotta for a savory spread, fold it through warm pasta for a fast, flavorful dinner, or add it to scrambled eggs to boost your breakfast game. Its versatility means you can enjoy this Sun Dried Tomato Medley in Olive Oil Recipe in countless delicious ways.
Make Ahead and Storage
Storing Leftovers
Leftover sun dried tomato medley keeps beautifully in the refrigerator when fully submerged in olive oil, extending its freshness and deepening flavors. Keep the jar tightly sealed and use within two weeks for best taste.
Freezing
While freezing is possible, it’s best to freeze the dried tomatoes without oil in an airtight container to preserve texture. When ready to use, thaw overnight in the fridge and then soak briefly in olive oil infused with herbs for a near-fresh experience.
Reheating
This medley is usually enjoyed cold or at room temperature, but if adding to warm dishes, simply stir it in toward the end of cooking. Gentle warming helps release the olive oil’s flavor without drying out the tender tomatoes.
FAQs
Can I use other tomato varieties for this recipe?
Absolutely! Cherry, grape, Campari, or Roma tomatoes work wonderfully. Just adjust the size by cutting larger tomatoes into smaller pieces so they dry evenly.
How long will the sun dried tomato medley last in the fridge?
When stored properly covered in olive oil, it can last up to two weeks. Always use a clean spoon to avoid contamination and watch for any off smells or mold.
Is it necessary to cover the dried tomatoes completely with olive oil?
Yes, fully submerging prevents air exposure, which helps preserve the tomatoes and enhances flavor absorption during storage.
Can I add other herbs or spices to the olive oil?
Definitely! Feel free to experiment with garlic, thyme, rosemary, or chili flakes depending on your taste preferences to personalize the medley.
Why are the tomatoes baked for so long at low heat?
The low temperature slowly removes moisture without cooking the tomatoes, concentrating their sugars and flavor while maintaining a tender texture instead of becoming brittle.
Final Thoughts
This Sun Dried Tomato Medley in Olive Oil Recipe is a heartfelt favorite that brings warmth and complexity to so many meals. Its simplicity and brightness make it a must-try for anyone who loves bold, authentic flavors. I hope you find as much joy making and sharing it as I do!
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Sun Dried Tomato Medley in Olive Oil Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 4 servings
- Category: Condiment
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This recipe guides you through making flavorful sun dried tomatoes at home using the oven. Perfect for adding a concentrated burst of tomato flavor to salads, pastas, and more, these tomatoes are slowly baked until leathery and pliable, then preserved in olive oil with herbs.
Ingredients
Tomatoes
- 1½ pounds cherry tomatoes (or grape, Campari, Roma)
- ¾ teaspoon kosher salt (or ½ teaspoon salt)
Preserving
- ¾ cup olive oil (or enough to cover tomatoes)
- ¼ teaspoon dried basil
Instructions
- Preheat the Oven: Preheat your oven to 200°F (about 93°C). Line a rimmed baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare Tomatoes: Cut the cherry tomatoes in half. If using larger tomatoes such as Campari or Roma, cut them into quarters or sixths to ensure even drying. Toss the tomato pieces with kosher salt, then spread them out evenly on the prepared baking sheet.
- Bake and Flip: Place the baking sheet in the oven and bake the tomatoes for 3 hours. After this time, use a spatula to gently press the tomatoes to release some moisture and flip them over to promote even drying on both sides.
- Continue Baking: Bake for an additional 3 hours, checking regularly toward the end to prevent over-drying. The tomatoes should become leathery and pliable but not brittle.
- Cool: Remove the tomatoes from the oven and allow them to cool completely to room temperature.
- Store in Oil: For preservation and added flavor, place the dried tomatoes in a small jar. Cover completely with olive oil and stir in the dried basil to infuse herbaceous notes. Store refrigerated and use within a few weeks.
Notes
- Cut tomatoes evenly to ensure they dry uniformly.
- Check tomatoes frequently near the end of baking to avoid over-drying.
- Store dried tomatoes submerged in oil to extend shelf life and enhance flavor.
- Use parchment paper on the baking sheet to prevent sticking.
- Sun dried tomatoes are great additions to salads, pastas, sandwiches, and antipasto plates.
