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Olive Oil Packed Sun Dried Tomatoes With Basil: A Taste of Sunshine

The first time I tasted sun-dried tomatoes packed in olive oil, I was in a tiny trattoria tucked away on a cobblestone street in Tuscany. The aroma of garlic, basil, and ripe tomatoes hung heavy in the air, a symphony of rustic flavors. The tomatoes, plump and intensely flavored from their sun-drenched transformation, were served simply, alongside crusty bread for soaking up the fragrant oil. It was an experience that forever changed how I viewed tomatoes, unlocking a depth of flavor I never knew existed. Now, I bring that Tuscan sunshine into my own kitchen with this easy recipe.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: Varies based on jar size
Yield: 1 pint jar
Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

4 cups dried tomatoes (from about 12-16 cups fresh tomatoes)
¼ – ½ cup olive oil (Good quality extra virgin olive oil)
¼ cup fresh basil leaves

Equipment Needed

One-pint jar
Clean skewer or spoon
Pot for boiling water

Instructions

Begin by sterilizing a one-pint jar. Wash the jar thoroughly with soapy water, then carefully pour boiling water over both the inside and outside to ensure it’s clean and free of any bacteria. This step is important for preserving the tomatoes safely.
Boil the screw band and lid in hot water to sterilize them as well. This ensures a proper seal for preservation.
Once the jar is completely dry, start placing the dried tomatoes into the bottom of the jar. Be patient and arrange them carefully to maximize space.
Use a clean skewer or the back of a spoon to pack the tomatoes together tightly. This will help to eliminate air pockets and allow more tomatoes to fit into the jar.
Next, add a couple of sprigs of fresh basil on top of the packed tomatoes. The basil will infuse the tomatoes and olive oil with its fragrant flavor.
Continue layering tomatoes and basil until the jar is completely full. Ensure everything is packed tightly.
Slowly pour olive oil over the top of the tomatoes. The oil should completely submerge the tomatoes, acting as a preservative and flavor carrier.
Insert the skewer or the handle of the spoon down along the sides of the jar five to six times to force any trapped air pockets out. This step is crucial to prevent spoilage. Ensure that the olive oil has completely covered all the tomatoes. Add more oil if necessary.
Seal the jar with the sterilized lid and band. Tighten the band securely.
Refrigerate the jar immediately. These olive oil-packed sun-dried tomatoes should be stored in the refrigerator and consumed within one month for optimal safety and flavor.

Expert Tips & Tricks

Tomato Quality Matters: The flavor of your final product is heavily influenced by the quality of the sun-dried tomatoes you use. Seek out varieties that are naturally sun-dried, without added preservatives or sulfites, for the best and purest flavor.
Infuse Further: Experiment with adding other flavor enhancers. A clove or two of garlic, thinly sliced, or a pinch of red pepper flakes can add extra depth and complexity.
Warm the Oil: Gently warming the olive oil before pouring it over the tomatoes can help it penetrate more easily, ensuring every piece is fully submerged. Don’t overheat it, just a slight warmth will do.
Patience is Key: Don’t rush the packing process. Taking the time to tightly pack the tomatoes and eliminate air pockets is essential for both flavor and preservation.
Homemade Tomatoes: For the most exceptional results, use sun-dried tomatoes you’ve made yourself. It allows you to control the entire process, from the tomatoes you choose to the level of dryness.

Serving & Storage Suggestions

These olive oil-packed sun-dried tomatoes are incredibly versatile. Serve them:

As part of an antipasto platter alongside cheeses, olives, and cured meats.
Chopped and added to pasta sauces, pestos, or tapenades.
Incorporate them into salads, sandwiches, or wraps for a burst of flavor.
Use the tomato-infused olive oil for salad dressings, dipping bread, or drizzling over grilled vegetables.

Store the jar in the refrigerator for up to one month. If you notice any signs of spoilage, such as mold or an off odor, discard the tomatoes immediately. Do not store at room temperature due to the risk of botulism.

Nutritional Information

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.

Nutrient	Amount per Serving	% Daily Value
Calories	1037 kcal	N/A
Calories from Fat	544 kcal	52%
Total Fat	60.5g	93%
Saturated Fat	8.4g	41%
Cholesterol	0mg	0%
Sodium	4526.7mg	188%
Total Carbohydrate	120.7g	40%
Dietary Fiber	26.7g	106%
Sugars	81.2g	N/A
Protein	30.8g	61%

Variations & Substitutions

Herbs: Experiment with different herbs like oregano, thyme, or rosemary in place of or in addition to basil.
Garlic: Add a clove or two of minced garlic to the jar for a garlicky kick.
Spice: Incorporate a pinch of red pepper flakes for a touch of heat.
Vinegar: A splash of balsamic vinegar can add a tangy dimension.
Different Oils: While olive oil is traditional, you could try using avocado oil or another neutral-flavored oil.

FAQs (Frequently Asked Questions)

Q: Is it safe to store sun-dried tomatoes in olive oil at room temperature?
A: No, it is not recommended. Due to the potential for botulism, it’s crucial to store them in the refrigerator.

Q: How long will these sun-dried tomatoes last in the refrigerator?
A: For optimal safety and quality, consume them within one month.

Q: Can I use any type of dried tomatoes for this recipe?
A: While you can, the best results come from using naturally sun-dried tomatoes without added preservatives.

Q: What can I do with the olive oil after I’ve eaten the tomatoes?
A: The olive oil is infused with the flavor of the tomatoes and basil, making it perfect for salad dressings, dipping bread, or drizzling over grilled vegetables.

Q: Can I freeze these sun-dried tomatoes in olive oil?
A: Freezing is not recommended as it can affect the texture of the tomatoes and the quality of the oil. Refrigeration is the preferred method of storage.

Final Thoughts

Olive oil-packed sun-dried tomatoes with basil are a true taste of summer, preserved and ready to brighten any dish. This recipe is incredibly simple, yet the results are bursting with flavor. Don’t be afraid to experiment with different herbs and spices to create your own signature blend. I encourage you to try this recipe and share your creations with friends and family. Perhaps pair them with a glass of crisp white wine and some fresh bread for a truly delightful experience. Enjoy the sunshine!

Olive Oil Packed Sun Dried Tomatoes With Basil Recipe