Marinated Sun-Dried Tomatoes


Grills and Greens

Published by Clarkson Potter

This image courtesy of Joseph DeLeo

Rehydrated sun-dried tomatoes taste even better marinated in flavored oils, and best of all, the oil itself can be used. Store in the refrigerator up to 6 months.

Cooking Methodpreserving



Total Timea day or more

Make Ahead RecipeYes

Dietary Considerationdiabetic, egg-free, gluten-free, halal, kosher, lactose-free, low carb, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Taste and Texturegarlicky, herby, sharp, sweet, tart

Type of DishCondiments


  • 3 cups water
  • 6 ounces sun-dried tomatoes
  • 8 garlic cloves, peeled
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh oregano or marjoram
  • 1 teaspoon black peppercorns (optional)
  • Extra virgin olive oil


  1. Boil the water in a medium saucepan. Add the tomatoes and simmer for 2 minutes. Drain immediately and layer the tomatoes between 2 double thicknesses of paper towels, changing the paper several times, until the tomatoes are dry. (It is sometimes easier to blanch and dry them in 2 batches.)

  2. Layer the tomatoes, garlic, rosemary, oregano, and peppercorns if using in a 2- to 3-cup jar with a tight lid. Pour enough olive oil in the jar to reach the top and completely cover the tomatoes. Cover the jar and let sit overnight in the refrigerator. Before using, bring to room temperature, then blot the tomatoes with paper towels to remove excess oil.


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