Rehydrated Sun-Dried Tomatoes

Rehydrated Sun-Dried Tomatoes


  • 4 C. of sun-dried tomatoes (1 lb./450 g)
  • 4 C. water (or 2 C. wine and 2 C. water)
  • Olive oil
  • 4 cloves of garlic
  • Optional ingredients: Capers, Basil, Oregano, Hot Peppers


  1. Bring the liquids to a boil.
  2. Add the dried-tomatoes; cover and simmer for 1-2 minutes. Keep covered to steam them for at least five minutes more. They can be left in the pan until cool.
  3. Drain and discard the liquid.
  4. Lay the tomatoes out on a towel or paper towels. Allow to dry at least one hour.
  5. Place the air-dried tomatoes in a large glass jar or container alternately with sliced garlic and any other of the optional ingredients you like. After every few layers, pour in enough olive oil to cover the tomatoes. Keep pressing them down so they don't just float in the oil.
  6. Allow to marinate at least overnight before using.


In cooler weather, I store these tomatoes on my pantry shelf. However, they must be completely covered with oil. If even a little part of the tomatoes protrudes from the oil, they will begin to grow moldy. In warmer climates, keep the tomatoes in the fridge””again, completely covered with oil. Allow to come to room temperature before serving.

Step-by-Step Instructions

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