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Glass jar of pomodori secchi sott'olio with garlic and bay leaves, with dried tomato halves on a white plate beside it

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
Cook Time 6 hours
Total Time 6 hours 20 minutes
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.