Marinated Dry Tomatoes

Rehydrating Sun Dried Tomatoes

Canning Supplies

Sun dried tomatoes have enjoyed a vigorous boost in popularity in the United States during the past several decades, as a gourmet item, as well as a favorite of many home cooks. Dried Tomatoes can be further preserved by marinating them in olive or vegetable oil. Wine or vinegar is also used, along with herbal enhancements.


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  • 2 cups Dried tomatoes

    A pinch or two of whole small basil leaves - to your taste. If you like basil add more, if not use less.

    1/4 teaspoon pickling salt

    2 cloves minced garlic

    1/4 cup red wine vinegar

    2 tablespoons olive oil


    Whole Garlic scapes or scallion tops aded to the jar not only enhance the flavor but also add to the aesthetic appeal.

    Lemon, Lime or Orange peels thinly sliced will alter the flavor and acidity giving it a mild citrusy undertone, which some people like. It will also enhance the visual appeal while sitting on a shelf in your kitchen or dining area.

    If you use citrus peels remove as much of the inner white pith as you can, leaving mostly the colorful outer skin of the peels.

    Marinated Dry Tomatoes

    1. Place your dried tomatoes in a bowl of boiled water and allow them sit for 5 to 10 minutes in order to somewhat rehydrate them.

    2. Remove the tomatoes from the water and set them on paper towels to dry off excess water which can nurture nasty bacteria. Let them sit on the towels for a few minutes to wick off some of the unnecessary moisture.

    3. Toss them together, like you'd toss a salad, with the basil, garlic, salt, and vinegar. Allow the tossed mix to sit for about an hour.

    4. Pack the mixture in suitable size mason jars, half pints generally work best. I like to use decorative ones for some as they make a nice accent to my kitchen shelves next to strung garlic and assorted decor.

    5. Before sealing the jars with a nonreactive cap, spoon in a teaspoon or so of olive oil. The olive oil will float on top of the brine and create a protective barrier. Store in a cool, dark, dry location for long term storage or in the refrigerator.

    Be aware that there is a botulism poisoning danger when storing foods in oil. It is a good idea to use Canning Jars and sterilize using a pressure cooker before storage. Botulism toxin is destroyed by heat, you may want to use the tomatoes only where they are cooked at boiling temperatures for at least 15 minutes before serving.