Sun-dried tomatoes can add a boost of flavour to your Mediterranean and European recipes, especially your pasta. They are essentially cherry tomatoes or smaller Roma or San Marzano tomatoes which have been dried in the sun; they lose their water content and their natural tanginess is accentuated. These small, chewy, naturally dehydrated tomatoes can be one of the most unusual additions to your meals as they can unlock some savoury notes and complement certain flavours really well.
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If you’re buying cans of sun-dried tomatoes, they’re most likely shelf-stable until opened. They are usually commercially dried and if unopened, can last in a can for up to nine months without refrigeration. However if you’re buying sun-dried tomatoes that have been made artisanally in small batches, it’s best to store them in oil. Here are some of the best ways to store sun-dried tomatoes at home.
Vacuum Sealing
Vacuum sealing is one of the most effective methods for preserving sun-dried tomatoes. This technique removes air from the storage bag or container, significantly slowing down oxidation and spoilage. To vacuum seal sun-dried tomatoes, place them in a vacuum-seal bag or container designed for this purpose. Ensure the tomatoes are dry to prevent moisture from affecting the seal. Then, use a vacuum sealing machine to remove the air and create a tight seal. Stored in a cool, dark place, vacuum-sealed sun-dried tomatoes can last for several months, retaining their flavour and texture.
Olive Oil Infusion
Another popular way to store sun-dried tomatoes is by infusing them with olive oil. This method not only helps preserve the tomatoes but also imparts additional flavour to the oil, creating a versatile ingredient for cooking. To do this, place the sun-dried tomatoes in a clean, sterilized jar, leaving some space at the top. Cover the tomatoes completely with extra-virgin olive oil, ensuring they are fully submerged.
Seal the jar tightly and store it in the refrigerator. The olive oil acts as a protective barrier, preventing air and moisture from reaching the tomatoes. Additionally, the infused oil can be used in dressings, marinades, or drizzled over dishes for added flavour.
Freezing
Freezing is an excellent method for the long-term storage of sun-dried tomatoes while preserving their flavour and texture. To freeze sun-dried tomatoes, arrange them in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer and allow the tomatoes to freeze until solid. Once frozen, transfer the tomatoes to an airtight container or resealable freezer bag. Remove as much air as possible before sealing to prevent freezer burn. Stored in the freezer, sun-dried tomatoes can last for up to a year. When needed, simply thaw the desired amount in the refrigerator or at room temperature before using.
Dehydrating
If you have an abundance of sun-dried tomatoes and want to extend their shelf life even further, consider dehydrating them. Dehydrating removes moisture from the tomatoes, making them less prone to spoilage. To dehydrate sun-dried tomatoes, slice them thinly and arrange them in a single layer on a dehydrator tray. Follow the manufacturer's instructions for drying times and temperatures, typically around 135°F (57°C) for 6 to 12 hours.
Once fully dehydrated, allow the tomatoes to cool before transferring them to an airtight container. Stored in a cool, dry place, dehydrated sun-dried tomatoes can last for several months. Rehydrate them by soaking them in warm water or oil before use.
Refrigeration
While sun-dried tomatoes can be stored at room temperature for short periods, refrigeration is recommended for longer storage. To refrigerate sun-dried tomatoes, place them in an airtight container or resealable bag. Store the container in the refrigerator, preferably in the crisper drawer to maintain optimal humidity levels. Properly refrigerated, sun-dried tomatoes can last for up to a month. However, keep in mind that refrigeration may cause the tomatoes to lose some of their texture, so it's best to use them within a few weeks for the best quality.
Herb and Salt Preservation
Adding herbs and salt to sun-dried tomatoes not only enhances their flavour but also helps preserve them. Simply layer sun-dried tomatoes in a clean jar, sprinkling each layer with a mixture of chopped herbs (such as basil, thyme, or oregano) and a pinch of salt. Ensure the tomatoes are fully covered with the herb-salt mixture. Seal the jar tightly and store it in a cool, dark place. The salt acts as a natural preservative, while the herbs impart additional flavour. Stored this way, sun-dried tomatoes can last for several weeks to a few months.