Pomodori Secchi Sott’Olio (Italian Sun-Dried Tomatoes in Oil)

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Pomodori secchi sott’olio are sun-dried tomatoes preserved in olive oil, a staple across southern Italy, particularly in Puglia, Calabria, and Sicily. The drying pulls out most of the moisture and concentrates the natural sugars and acid until a single tomato can carry more flavor than a whole can of whole peeled.

Traditionally they’re dried outdoors in August sun for several days. An oven works just as well and gives you more control, especially if you don’t live somewhere with six consecutive days of dry heat.

The result is a jar of deeply flavored, slightly chewy tomatoes suspended in oil that becomes infused with garlic, oregano, and sometimes chili. That oil is half the point. You’ll use it on bread, in pasta, on bruschetta.

Plum tomatoes or San Marzano tomatoes work best. They’re fleshy, low in water, and hold their shape through the long drying time. Salad tomatoes collapse.

Why You’ll Love This Recipe

• Keeps up to 3 months in the fridge, always ready
• Infused oil doubles as a flavorful dressing or drizzle
• Far more intense flavor than anything from a store jar
• One batch works across pasta, antipasto, sandwiches, and pizza

Ingredient Notes

• Plum tomatoes (Roma): These have thick flesh and low water content, which makes them dry evenly without turning leathery. San Marzano or Costoluto types also work well. Avoid round salad tomatoes – they’re too watery and take twice as long.
• Fine sea salt: Salt draws moisture out before and during drying. Coarse salt works but dissolves unevenly; fine salt gives more consistent coverage.
• Extra virgin olive oil: Use a decent but not precious oil – the flavor mellows over weeks of storage. A mid-range Italian or Greek EVOO is the right call here. Light olive oil or sunflower oil can substitute but the result will taste noticeably flatter.
• Dried oregano: Sicilian or Greek dried oregano (still on the branch if you can find it) has a more resinous, intense flavor than generic supermarket oregano. Use about half the amount if yours smells very strong.
• Garlic: Slice it thin rather than crushing – whole thin slices infuse the oil more slowly and stay visually clean in the jar. Keep raw garlic submerged in oil at all times for food safety.
• Dried chili flakes (optional): A small amount adds background warmth rather than heat. Calabrian-style preparations almost always include some. Leave out entirely for a milder, more versatile result.

Pomodori Secchi Sott’Olio (Italian Sun-Dried Tomatoes in Oil)

Oven-dried tomatoes packed in olive oil with garlic, oregano, and chili. A southern Italian pantry preserve that lasts up to three months.

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Prep Time 20 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Servings: 8 servings

Calories: 95

Ingredients Method Notes

Ingredients

  

For the dried tomatoes

• 1.2 kg ripe plum tomatoes (Roma or San Marzano) halved lengthwise, seeds scraped out
• 1.5 tsp fine sea salt divided
• 1 tsp dried oregano
• 0.5 tsp dried chili flakes optional
• 0.5 tsp granulated sugar helps browning and balances acidity

For packing

• 250 ml extra virgin olive oil plus extra to top up if needed
• 3 garlic cloves peeled and thinly sliced
• 2 dried bay leaves
• 0.5 tsp black peppercorns

Method

 

Prepare and dry the tomatoes

1. Heat the oven to 95 C / 200 F with the fan on if your oven has one. If not, prop the door open slightly with a wooden spoon to let moisture escape.
2. Halve the tomatoes lengthwise and use a small teaspoon to scrape out the seeds and central gel. This step cuts drying time significantly.
3. Set a wire rack over a rimmed baking sheet. Arrange the tomato halves cut-side up on the rack in a single layer, not touching.
4. Mix the salt, sugar, oregano, and chili flakes together, then sprinkle evenly over all the cut surfaces.
5. Transfer to the oven and dry for 5 to 7 hours, checking from the 5-hour mark. The tomatoes are ready when they look shrunken, feel leathery and pliable like dried fruit, and no moisture remains on the surface. They should not be brittle.
6. Remove from the oven and let cool completely on the rack, about 30 minutes.

Sterilize the jar

1. Wash a 500 ml glass jar and its lid thoroughly. Place upright (without lid) in a cold oven, then heat to 120 C / 250 F and hold for 15 minutes. Remove with oven gloves and let cool on a clean towel. Do not dry with a cloth.

Pack the jar

1. Pour a thin layer of olive oil into the bottom of the sterilized jar, about 2 tbsp.
2. Add a layer of dried tomatoes, pressing them down firmly to eliminate air pockets. Scatter a few garlic slices, a bay leaf, and a few peppercorns over the layer.
3. Continue layering tomatoes and aromatics until the jar is filled to within 2 cm of the rim.
4. Pour olive oil slowly over the packed tomatoes, pressing down gently with a clean fork as you pour so oil fills all the gaps. The tomatoes must be fully submerged with at least 1 cm of oil above the top layer.
5. Seal the jar, label with the date, and refrigerate for at least 24 hours before opening to allow flavors to develop.

Notes

The jar must be kept refrigerated unless you use the vinegar-blanching method. A floating tomato piece above the oil line is the most common cause of spoilage.

Tips for Success

• Halve tomatoes lengthwise and use a teaspoon to scrape out seeds before drying – seeds hold extra moisture and slow the process.
• Place tomatoes cut-side up on a wire rack set over a baking sheet so air circulates underneath and speeds drying.
• Check tomatoes at the 4-hour mark – ovens vary, and you want them pliable and leathery, not brittle or paper-dry.
• Sterilize the jar in a 120 C / 250 F oven for 15 minutes before filling to extend shelf life and prevent spoilage.
• Press tomatoes down firmly as you layer them into the jar so no air pockets form, and top up with oil until every piece is fully submerged.

Variations

• Add a few sprigs of fresh thyme or rosemary to the jar for a more herbal, Provençal-leaning oil.
• Include one or two strips of lemon zest and a bay leaf per jar for a brighter, more aromatic preserve.
• After drying, briefly blanch tomatoes in red wine vinegar for 2 minutes before oiling – a Calabrian technique that adds sharpness and extends shelf life.

Storage and Reheating

Once sealed and fully submerged in oil, the jar keeps in the fridge for up to 3 months. The oil will solidify when cold – that’s normal. Pull the jar out 20 minutes before serving and the oil loosens on its own.

For pantry storage without refrigeration, the tomatoes must be properly blanched in vinegar first (see vinegar variation) and the jar must be vacuum-sealed using a proper preserving method. Without that step, always refrigerate.

Once you open the jar, keep it refrigerated and use within 4 weeks. Always use a clean, dry fork to remove tomatoes – any water introduced to the jar can cause spoilage.

Serving Suggestions

Lay a few pieces on toasted sourdough rubbed with garlic, add a slice of fresh mozzarella or burrata, and finish with a drizzle of the infused oil. That’s the most direct use and it needs nothing else.

Chop them roughly and toss through spaghetti aglio olio e peperoncino in the last minute of cooking – they dissolve slightly into the sauce and add a concentrated sweetness that no fresh tomato can replicate. The infused oil becomes the base of the whole dish.

Serve them as part of an antipasto board alongside olives, cured meats, and a hard sheep’s milk cheese like pecorino, or next to a slice of baked Neapolitan calzone. The infused oil works as a dipping sauce for bread on the side.

FAQ

Why are my pomodori secchi still wet after 6 hours in the oven?

The tomatoes likely had too much moisture going in – either seeds weren’t removed or the oven temperature was too low. Scrape out the seeds before drying and make sure your oven is a true 90-100 C / 195-210 F with the door cracked slightly to let steam escape. Add another hour and check again.

Can I use cherry tomatoes instead of Roma tomatoes for sott’olio?

You can, and the result is sweeter and more delicate. Halve them, salt them, and reduce the drying time to around 3-4 hours since they’re smaller. The texture will be slightly less chewy than plum tomatoes.

How do I know when the dried tomatoes are ready to pack in oil?

They should feel like dried apricots – pliable, a little sticky, and reduced to roughly a quarter of their original size. If they snap or crumble, they’re overdried. If they feel damp or soft, they need more time.

Can I freeze pomodori secchi sott’olio instead of keeping them in oil?

Yes – dried tomatoes without oil freeze well for up to 6 months in a sealed bag. Pack them in oil after thawing, not before freezing, so the oil doesn’t go rancid during long freezer storage.

Are pomodori secchi sott’olio vegan and gluten-free?

Yes to both – the preserve contains only tomatoes, olive oil, salt, garlic, and dried herbs. There are no animal products or gluten-containing ingredients in the base recipe.

What is the difference between pomodori secchi and pomodori secchi sott’olio?

Pomodori secchi are simply dried tomatoes with no further processing – they’re tough and need soaking before use. Sott’olio means preserved under oil, which softens the texture and infuses both the tomatoes and the oil with flavor over time.