Sauces & Condiments
Canning sun-dried tomatoes in olive oil transforms a simple pantry staple into a restaurant-quality condiment that elevates every dish. The process preserves their intense, caramelized flavor while infusing it with rich olive oil—far superior to anything store-bought.
I’ve perfected this method over years of testing, ensuring both safety and depth of flavor in every jar.
This recipe requires just five core ingredients and 30 minutes of active prep, followed by sterilization and cooling. The key lies in proper jar preparation—sterilizing both containers and lids to prevent spoilage while maintaining the tomatoes’ vibrant texture.
A high-quality extra-virgin olive oil is non-negotiable; it’s the foundation of that luxurious finish.
Once sealed, your sun-dried tomatoes will develop a complex, umami-rich profile that deepens over time. Drizzle them over pasta, toss into salads, or spread on bruschetta for an instant flavor upgrade.
The preserved tomatoes keep for up to a year in a cool, dark pantry, making this a versatile pantry staple worth the effort.
For those new to canning, don’t let the process intimidate you—this method is foolproof when you follow the sterilization steps precisely. The reward? A jarred condiment that turns ordinary meals into something extraordinary. Let’s get started with the exact technique that ensures perfectly preserved results every time.
Ingredients for canning sun dried tomatoes in olive oil
Five core ingredients transform sun-dried tomatoes into restaurant-quality preserves with luxurious olive oil richness.
| Ingredient | Amount | Notes |
|---|---|---|
| Sun-Dried Tomatoes (Oil-Packed) 🍅 | 2 cups | Italian-style, packed in oil |
| Extra-Virgin Olive Oil 🫒 | 1 ½ cups | High-quality, fruity variety |
| Fresh Garlic Cloves 🧄 | 4 cloves | Peeled, lightly crushed |
| Fresh Rosemary Sprigs 🌿 | 4 sprigs | Organic preferred, stems removed |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain for even seasoning |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Coarsely ground for texture |
| Pint-Size Mason Jars 🥫 | 4 whole | With vacuum-sealing lids |
| White Vinegar 🍶 | ¼ cup | For sterilization solution |
The quality of your sun-dried tomatoes and olive oil makes all the difference. Italian-style tomatoes packed in oil from brands like Mutti or La Bella provide the best texture and flavor. For olive oil, seek out extra-virgin varieties labeled 'fruity' or 'peppery'—California Olive Ranch or Colavita are excellent choices. Fresh rosemary adds aromatic depth; organic sprigs from Whole Foods or local farmers' markets ensure the most potent flavor. The kosher salt should be Diamond Crystal for even dissolution, and always use freshly ground black pepper to preserve its pungency.
No Italian sun-dried tomatoes? High-quality dried tomatoes rehydrated in olive oil work as a substitute, though they lack the same concentrated flavor. Short on rosemary? Thyme or oregano at half the quantity provides a similar herbal note. For sterilization, white vinegar at 5% acidity is critical—substituting lemon juice requires adjusting to 1 cup per quart of water. The garlic can be omitted if preferred, but it enhances the umami profile significantly. Always use Mason jars with vacuum-sealing lids to ensure proper preservation and prevent spoilage.
Sterilize jars and lids in boiling water for 10 minutes before filling to eliminate bacteria. Store in a cool, dark pantry where they’ll keep for up to 12 months—the flavor actually improves with time. Once opened, refrigerate and consume within 1 month. The preserved tomatoes develop a complex, caramelized depth that enhances pasta, salads, and bruschetta. Always maintain a 1-inch headspace when filling jars to prevent mold growth during storage.
Why You'll Love This Recipe
- No-Fuss Pantry Magic: I swear by this recipe when I’m staring into my fridge wondering what to make for dinner. Just grab those oil-packed tomatoes, a few garlic cloves, and rosemary—no fancy prep, no mess. The jar sits in my cabinet until I’m ready, and boom, instant flavor.
- Umami Bomb: That first bite? The tomatoes soak up the olive oil and garlic until they’re tender but still packed with a salty, chewy punch. The rosemary adds this earthy depth that makes it way more exciting than store-bought versions. Honestly, I’ve tried the fancy jars—this tastes better.
- Weeknight Workhorse: I keep a jar in my fridge for quick pasta tosses, bruschetta, or even dolloped on grilled cheese. It’s my go-to when I’m too tired to cook but still want something that feels special. Between us, it’s the secret to making simple meals taste like you put in effort.
- Budget-Friendly Luxury: A single jar of oil-packed tomatoes stretches into months of meals, and the rest of the ingredients cost pennies. I’ve used this to dress up cheap proteins or bulk up sides—no waste, all flavor. Plus, it’s one of those ingredients that makes even the simplest dish feel like a splurge.
Step-by-step instructions for canning sun-dried tomatoes in olive oil
A precise method that preserves the tomatoes' rich flavor and texture while ensuring shelf stability.
Sterilize Jars and Prepare Ingredients
Begin by preparing the 4 whole pint-size mason jars and their lids. Place them in a large pot and cover with water. Bring to a boil for 10 minutes to sterilize completely. Meanwhile, drain the 2 cups sun-dried tomatoes (oil-packed) thoroughly, removing any excess oil from the package.
In a small bowl, combine the 1.5 cups extra-virgin olive oil, 4 cloves fresh garlic cloves (lightly crushed), 4 sprigs fresh rosemary sprigs (stems removed), 1.5 tsp diamond crystal kosher salt, and 0.5 tsp freshly ground black pepper. Stir well to create a fragrant marinade. This infusion will permeate the tomatoes, enhancing their natural flavors during storage.
Pack Tomatoes and Infuse with Aromatics
Using a slotted spoon, distribute the drained sun-dried tomatoes evenly among the sterilized jars, packing them gently but firmly. Leave about ½-inch headspace at the top of each jar to prevent overflow during processing. This space is critical for proper sealing.
Ladle the olive oil mixture over the tomatoes, ensuring each piece is fully submerged. The oil should cover the tomatoes by at least ½-inch. Tap the jars gently on the counter to dislodge any air bubbles trapped between the tomatoes. This step guarantees the tomatoes remain fully immersed and free from oxidation during storage.
Prepare the Water Bath and Process Jars
Prepare a water bath canner by filling it with enough water to submerge the jars by 1-2 inches. Bring the water to a rolling boil over high heat. While the water heats, carefully remove the sterilized jars from the pot and place them in the canner using a jar lifter. Ensure the jars are upright and not touching each other.
Once the water reaches a full rolling boil, process the jars for 45 minutes. This extended time ensures the oil-based mixture reaches a safe internal temperature, preventing spoilage. After 45 minutes, use the jar lifter to remove the jars and place them on a clean towel. Let them cool undisturbed for 12 hours before checking the seals.
Verify Seals and Store Properly
After the jars cool completely, press the center of each lid with a finger. If the lid pops back up, the seal is broken, and the jar should be refrigerated and used within 1 week. If the lid remains concave and does not flex, the seal is secure. Wipe the jar rims with a clean cloth to remove any residue, then label each jar with the date.
Store the sealed jars in a cool, dark place like a pantry. When stored properly, these sun-dried tomatoes will maintain their quality for up to 1 year. The preserved oil will remain rich and flavorful, making these tomatoes perfect for pasta dishes, salads, or antipasto platters. The infusion of garlic and rosemary adds depth, rivaling the quality of store-bought varieties.
Pro Tips For Making Canning Sun Dried Tomatoes In Olive Oil
- STRIP THE TOMATOES FIRST: Drain those oil-packed tomatoes thoroughly—pat them dry with paper towels—before packing them into jars. The extra moisture in the jar just sits there, making the finished product soggy instead of glossy. Trust me, you’ll notice the difference when you spoon out that first perfect bite.
- USE A THIN GARLIC SLICE: Mince the garlic thinly—almost like confetti—so it infuses the oil without overpowering. Whole cloves or thick slices burn easily and turn bitter. A quick chop with a chef’s knife works, but I’ve also used the flat of a knife to smash them against the cutting board for even distribution.
- SALT THE OIL, NOT THE TOMATOES: Dissolve the kosher salt directly in the olive oil before adding it to the jar—this prevents clumping and ensures even seasoning. Sprinkling salt over the tomatoes later means you’ll get uneven pockets of saltiness, and nobody wants that when they’re drizzling this over pasta.
- SEAL WITH HOT OIL: After packing everything into the jar, pour a final splash of hot olive oil (just heat it in a small saucepan for 30 seconds) over the top. The heat helps drive out air bubbles and creates a better seal—plus, it gives that jar a restaurant-quality sheen. Works even if you’re not pressure canning.
Storing and reheating your canning sun dried tomatoes in olive oil
Pantry Storage Secrets
Store your sealed jars in a cool, dark pantry—ideal temperatures range between 50-70°F. The darkness prevents oil degradation, while consistent temperatures preserve texture.
I keep mine on a shelf away from the stove or dishwasher, where heat fluctuations can occur. Label each jar with the date to track freshness—properly stored, they’ll last up to 12 months. 🥫
Refrigerator Use After Opening
Once opened, transfer any unused tomatoes to an airtight container and refrigerate immediately. The olive oil mixture will separate slightly, so give it a gentle stir before using.
Consume within 1 month for peak flavor and safety. I like to portion individual servings into small jars for convenience—perfect for quick pasta tosses or salad toppings. 🌿
Reviving Texture
If your preserved tomatoes appear dry after opening, simply reheat in a small saucepan with 1 tablespoon of fresh olive oil over low heat for 2-3 minutes. The heat will restore their plumpness while blending the flavors.
For extra richness, add a splash of tomato paste or balsamic glaze during reheating. This works wonders for bruschetta toppings or pizza garnishes. 🔥
Freezing for Long-Term Use
While not ideal for texture, you can freeze these tomatoes in small portions for up to 3 months. Use freezer-safe silicone molds or ice cube trays to portion individual servings.
Once frozen, transfer to a ziplock bag and remove as much air as possible. Thaw in the fridge overnight before using—perfect for batch cooking when you’re prepping ahead. ❄️
Revitalizing Flavor
If your preserved tomatoes lose some vibrancy over time, infuse fresh aromatics before using. Add a sprig of fresh rosemary or minced garlic directly to the jar and let sit for 10 minutes before serving.
This quick trick breathes new life into older batches. I also like to drizzle with high-quality extra-virgin olive oil just before eating to enhance richness. 💫
Safety Reminders
Never store opened jars in the pantry—refrigeration is mandatory after breaking the seal. Watch for mold, off smells, or cloudy oil as signs of spoilage. If in doubt, discard the contents.
The 1-inch headspace during canning is crucial—without it, oil can seep out during storage, compromising safety. Always prioritize sterilization of jars and tools to prevent bacterial growth. 💡
Nutrition facts
Frequently asked questions
Why does my olive oil mixture turn cloudy after canning?
The cloudiness is normal and happens when olive oil separates during processing. Simply stir the jar vigorously before use—the flavors will blend back together. If the oil remains cloudy after stirring, it’s still safe to eat, though the texture may be slightly grainy. This doesn’t affect flavor or safety.
Can I use sun-dried tomatoes from the bulk bin instead of oil-packed?
Yes, but you’ll need to rehydrate them first in extra-virgin olive oil for 30 minutes before canning. Drain excess oil and proceed with the recipe. Bulk tomatoes lack the pre-infused oil, so they’ll absorb more of your aromatic mixture during processing.
How do I fix a jar that didn’t seal properly?
If the lid flexes when pressed, the seal failed. Transfer the tomatoes to an airtight container and refrigerate. Use within 1 week—the oil-based environment speeds up spoilage without proper sealing. For future batches, ensure lids are clean and jars have ½-inch headspace.
What’s the best way to use these preserved tomatoes in cooking?
Drizzle over pasta dishes, chop into salad dressings, or spread on toasted baguette slices for bruschetta. For extra richness, blend with 1 tablespoon of the preserved oil into marinades or dips. The concentrated flavor works beautifully in risotto or as a pizza topping.
Can I adjust the garlic or rosemary amounts for stronger flavor?
Yes, but keep ratios balanced. Double the garlic (8 cloves) or rosemary (8 sprigs) for bolder flavor, but don’t exceed 2 tablespoons of fresh herbs per pint jar. Too much can make the oil bitter. For milder flavor, reduce to 2 cloves garlic and 2 rosemary sprigs per jar.