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Old 09-20-2008, 03:35 PM   #1
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Sun Dried Tomatoes in oil

I just finished making some sun dried tomatoes and would like to pack them in oil - has anyone done this and know how? What I have read on the internet does not tell me what I need to do to avoid botulism.

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Old 09-20-2008, 03:39 PM   #2
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I'm not sure, wiser minds will answer, but I think the acid will take care of your worries......Or, so will sending any extra to my address. They won't have time to sit around!

By the way, Welcome, Lissa
So much to learn and have fun here.
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Old 09-20-2008, 03:52 PM   #3
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thank you thank you... I will do a proper intro later or tomorrow. I am up to my eyeballs in peppers tomatoes and cukes right now.
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Old 09-20-2008, 05:41 PM   #4
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Quote:
Originally Posted by Lissa View Post
thank you thank you... I will do a proper intro later or tomorrow. I am up to my eyeballs in peppers tomatoes and cukes right now.
I just Googled "homemade sun dried tomatoes in oil" and came up with a ton of sites showing you how to do this. Apparently if you put them up in sterilized jars you can keep these in the fridge for up to 6 weeks. Go for it. I didn't think it would work, but I was wrong.
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Old 09-20-2008, 06:57 PM   #5
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I make sun-dried tomatoes, and I also dry tomatoes in a dehydrator. I always pack them in evoo. Fill one quart Mason jars with tomatoes, add a teaspoon or so of fennel seed and a clove or two of garlic, peeled and bruised. Refrigerate for a week before serving, if possible, to marry flavors. I've made lots and lots of these, and have not killed anyone yet. Great in prepared dishes OR serve in the jar with plenty of crusty bread or rolls. I like cracked wheat sourdough rolls best with this. A hit at potlucks...when the tomatoes are gone, I think they drink the oil. A quart usually disappears in half an hour.
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Old 09-20-2008, 08:04 PM   #6
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Preserving tomatoes in oil is currently not recommended. Oil may protect botulism organisms trapped in a water droplet. This comes from the National Center for Home Food Preservation. Some say you are okay if they are refrigerated, but every time you remove the jar from the refrigerator you are warming the jar, potentially adding moisture, etc. Not worth the potential risk IMO.
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Old 09-20-2008, 08:53 PM   #7
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That's what I read too (the botulism warning)

I think I will just keep them in the baggie in the fridge until I am ready to use them. Maybe the night before put them in a small jar with oil & garlic to marinate overnight.

Thanks for the advice ladies
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Old 09-22-2008, 01:55 PM   #8
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I put mine in oil, then foodsave small packages to put into the freezer. They freeze very well.
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Old 09-22-2008, 02:20 PM   #9
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That would work fine as long as it was maintained at 0F or lower and you never thawed it.
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Old 08-21-2009, 03:45 AM   #10
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Bringing this back up as I am keen to sun-dry a lot of this year's glut of toms.

I note mcnerd's concerns, but Italians have been sun-drying toms since time immemorial and storing them for months at a time.

Does anyone have any techniques for drying toms and storing them so that they will last a few months? I don't have a freezer or enough fridge space to make this a viable option.

Thanks for any advice.
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