Semi-dried cherry tomatoes in oil

Homemade semi-dried cherry tomatoes in oil are a bright burst of summer flavours in a bite! They’re perfect alongside olives and balsamic borettane onions as part of an aperitivo or buffet spread. They’re especially delicious in wraps, sandwiches, salads, and pasta dishes but truly shine when paired with vegan cheese! Whether it’s fermented cashew cream cheese, whipped vegan feta, or aged vegan cheese, it’s a match made in heaven! And you’ll find plenty more creative ways to use semi-dried cherry tomatoes in oil further down the page.

Drying tomatoes intensifies their flavour, while semi-drying ensures they remain succulent and tender, striking the perfect balance of flavour and texture. Preserving tomatoes in oil is a wonderful way to use up a summer glut. There’s something incredibly satisfying about preserving those delicious summer flavours so that you can enjoy them throughout the winter. Jars of semi-dried tomatoes in oil make perfect Christmas gifts for loved ones. Wrapped in your own homemade packaging, they’re sure to be a hit!

These semi-dried cherry tomatoes in oil are much easier to make than you might think. You simply cut them in half, partially dry them in a dehydrator or oven, put them in jars along with some simple flavourings and oil, and then sterilise them using the hot water bath method. You’ll find all the details and instructions below, including photos of each step, as well as lots of tips and FAQs to ensure you get perfect results every time.

What are semi-dried tomatoes?

As the name suggests, semi-dried tomatoes are only partially dried. The key difference between semi-dried and fully dried (or sun-dried) tomatoes is the moisture content. Fully dried tomatoes are completely dehydrated, giving them a more leathery texture and a deeply concentrated flavour. In contrast, semi-dried tomatoes maintain some of their original moisture, resulting in a more balanced, milder flavour. They are succulent and tender, with a slightly chewy texture.

What equipment do you need to make semi-dried cherry tomatoes in oil?

• a dehydrator or oven
• glass jars for canning and corresponding single-use lids
• a large saucepan for the hot water bath
• a jar lifter or kitchen tongs

How to preserve semi-dried tomatoes in oil

Ingredients

Cherry tomatoes

Use the freshest, ripest and most flavourful cherry tomatoes you can find. They should be firm with no blemishes or soft patches. You could use datterini tomatoes instead if you prefer.

Salt

You’ll need a little fine salt to sprinkle over the tomatoes before you dry them. Salt really brings out the flavour in the tomatoes, and it also helps to inhibit microbial growth, reducing the risk of them spoiling. I prefer to use unrefined sea salt for its purity and trace minerals.

Garlic

You’ll need a few cloves of fresh garlic for this recipe. Calculate about one clove per jar of tomatoes. Make sure the cloves are white, plump and firm to the touch, all of which are indications that the garlic is fresh.

Oregano

Dried oregano is perfect for this semi-dried tomato recipe. You could add basil as well or use it instead of oregano.

Oil

You can either use a light, less expensive oil like sunflower seed oil, a good quality extra virgin olive oil or a mixture of the two. If you use good quality extra virgin olive oil, it’ll make a seriously tasty oil that you can use for drizzling on hummus and grilled vegetables, seasoning salads and so on when you have finished the tomatoes.

Important tips for perfect results

• I recommend making semi-dried cherry tomatoes in oil in the summer when tomatoes are in season and bursting with flavour. I make a batch every time I have a glut in the garden and don’t know what to do with them all.
• Small jars work best for this recipe. Once opened, you must refrigerate the tomatoes and use them within a few weeks, so smaller jars are more convenient. This way, you can enjoy a freshly opened jar of semi-dried tomatoes for a week or so before moving on to the next.
• If you are new to this and would like to know more about home canning, equipment needed, timing, safety precautions, and so on, read this post on home canning which goes into far greater detail.
• Be careful not to overfill the jars because this will cause the oil to rise up and into the threads of the cap during the sterilisation process. Always leave at least an inch of headspace because oil expands more than water. The oil will act as a lubricant, which can loosen the cap as the jars vibrate in the pan and compromise the seal.
• Bear in mind that the semi-dried cherry tomatoes will rehydrate to a certain extent in the oil, increasing their volume. This is another reason why you mustn’t overfill the jars. It’s quite common for a jar that was 3/4 full before processing to be completely full afterwards.
• Screw the lids on firmly, but don’t overtighten them – not like they do with wheel bolts down at the tyre centre! The air inside the jar needs to escape during processing.
• Although it is not absolutely necessary to sterilise the tomatoes using the hot water bath method, I strongly recommend you do – especially if you are thinking of giving jars away as presents. It gives you and the people you give them to greater peace of mind.

Instructions – How to preserve semi-dried cherry tomatoes in oil

How to semi-dry tomatoes

• Wash the tomatoes and dry them thoroughly.
• Cut them in half, slicing them lengthwise through the stem end. The advantage of cutting them this way, as opposed to through the “equator”, is that it makes trimming the stem end easier if needed.
• Lay the tomatoes cut side up on the tray of a dehydrator or an oven tray lined with parchment paper. Sprinkle them lightly with salt.
• Turn on the dehydrator or oven and set the temperature to 70° C. Set a timer for 4 to 5 hours. After 3 hours, start checking on the tomatoes every half hour or so. They are done when they are semi-dehydrated, meaning the water should have disappeared, leaving the pulp and seeds. The time it takes to partially dehydrate them may vary depending on the type of machine or oven you use.
• Cut the cloves of garlic into little pieces.

Sterilise the jars

• Wash your jars with warm, soapy water and then sterilize them with boiling water. You can do this by immersing them in a pan of boiling water or by putting the jars on the draining board and filling them with boiling water until they spill over.
• You don’t usually need to sterilise the lids. You should always use brand-new, single-use lids which are already sterile. Follow the manufacturer’s instructions. I use Bormioli Rocco Quattro Stagioni jars and lids because they are the most readily available where I live.
• After you have sterilised the jars, empty the water out and allow them to steam dry. This will only take a few minutes.

Fill the jars

• Put a layer of semi-dried tomatoes in the bottom of each jar, followed by 3 or 4 pieces of garlic and a pinch of oregano. Repeat with another layer of tomatoes, followed by more garlic and oregano. Continue repeating the layers until the jar is 2/3 full.
• Pour in the oil until it has completely covered the tomatoes. There should be an air space of at least an inch between the surface of the oil and the rim of the jars.

How to remove trapped air pockets

• Now, it’s time to eliminate the air pockets. Put the jars on a flat, smooth surface like a worktop or table. Take hold of one of the jars around the neck, thumb on the side nearest to you and all four fingers on the opposite side. Agitate the jar by rotating it vigorously left and right while keeping it flat on the table or worktop so that no oil slops out. You’ll see the air bubbles rise to the surface. If necessary, use a clean spoon to press down the semi-dried tomatoes and release any air that’s still trapped. Once you are sure there are no more air pockets, you can screw the cap on.

How to preserve tomatoes in oil using the hot water bath method

Process the tomatoes

• For the hot water bath, you will need a pan large enough to accommodate all the jars with an inch or two of headspace. Half-fill the pan with water and bring it to a boil. Bear in mind that as you lower the jars into the pan, the water level will rise. You may need to add more water to cover the jars, so have a kettle of boiling water ready just in case.
• Carefully lower the jars into the boiling water using a jar lifter or kitchen tongs.
• Boil the jars for 15 minutes, keeping an eye on the water level. If you need to top up, make sure the water you add is boiling. Cover the pan with a lid. There are three good reasons for doing this: first, it helps the water reach the highest possible temperature faster; second, it saves energy, as you can lower the heat while still maintaining a boil; and third, it minimises evaporation, preventing the water level from dropping and exposing the tops of the jars.

Cooling phase

• After 15 minutes, turn off the heat under the pan, but leave the jars in the water for at least another 10 minutes, preferably until the water has cooled down. Don’t leave them standing for hours and hours because the metal around the rim of the caps may start to rust.
• As the jars cool down, you’ll hear the lids clicking – this means a vacuum has formed, and they are sealed.
• Remove the jars from the pan using a jar lifter and place them on a clean kitchen cloth.

How to check the seals

• When the jars have cooled, wipe them down with a damp cloth to remove any limescale deposits.
• Check the lids. When canning with oil, the lids sometimes unscrew themselves slightly. If this happens, but the centre o the lid is still sucked down, just tighten them again.
• Test the seals by pressing down on the lids with your thumb or fingers. If the centre of the caps are firmly sucked down and don’t move when you press down on them, they’re sealed.

How to StorE jars of semi-dried cherry tomatoes in oil

• Put any jars that didn’t seal properly in the fridge and use them within a week. The contents are perfectly fine to eat because you have sterilised them, but they will only have the same fridge life as an opened jar.
• Label your jars and store them in a cool, dry place away from direct sunlight. They will keep unopened for many months.

Important!

• If you decide not to process your semi-dried cherry tomatoes using the hot water bath method, you should store them in the fridge and eat them within a week or two (if submerged in oil). Otherwise, you might want to consider an alternative method of preserving them, such as freezing (see instructions below).
• Once you have opened a jar of tomatoes, make sure you always keep them covered with oil and that you use a clean fork or spoon every time you get some out. Eat them within a week or two and keep them refrigerated.
• Some types of extra virgin olive oil will become semi-solid if stored in the fridge. This is absolutely not a problem. Just leave the jar out of the fridge for an hour or so before you serve the tomatoes, and it will become liquid again.

How to freeze semi-dried cherry tomatoes

To freeze semi-dried cherry tomatoes, first allow them to cool down completely after they come out of the dehydrator or oven. Freeze them in a single layer on a sheet of parchment paper on a tray. Once frozen, you can tip them into a ziplock bag to save space. They will keep well for 3- 4 months in the freezer.

To defrost, put them in the fridge overnight or allow them to defrost at room temperature an hour or so before you need them. Drizzle with extra virgin olive oil and enjoy! You can even add some chopped capers and/or parsley for extra flavour!

How to serve semi-dried cherry tomatoes in oil

Now for the most important part – how to use your semi-dried tomatoes in oil! You can use these little red flavour bombs in so many different ways!

• Serve them as part of an Italian-style antipasto or buffet spread, along with olives, vegan cheeses and roasted balsamic onions, or as part of a Middle Eastern mezze platter with hummus, baba ganoush, olives and pitta bread.
• Add them to roasted vegetable couscous, rice salads, Buddha bowls, and quinoa dishes.
• Put them in sandwiches, wraps and Italian piadinas for an extra burst of flavour.
• Toss them into pasta dishes or use them as a garnish.
• Chop them and sprinkle them over salads, grilled courgettes or roasted aubergine slices.
• Use them to top pizza, pinsa, and bruschetta.
• Blend them into dips and spreads.
• Add them to main courses such as creamy mushroom and spinach casserole.
• Use them to top vegan quiches and tartlets.
• Chop them up and add them to homemade burgers and “meat”balls.
• Blitz a few with dried herbs and chili pepper, and use the mixture to coat homemade cultured cashew cream cheese.

I’m sure you’ll love these homemade semi-dried cherry tomatoes in oil! If you do, I’d love to hear about it! Let me know in the comments below, or take a quick pic and share it on social media. Don’t forget to tag me on Instagram or Facebook @vegan_hot_stuff – I love seeing your re-creations!

Frequently asked questions

What’s the difference between sundried tomatoes and semi-dried tomatoes?

The main difference between sun-dried and semi-dried tomatoes lies in their moisture content and drying method:

• Sun-dried tomatoes are fully dehydrated, typically losing up to 90% of their water content through slow drying under the sun or using a dehydrator. This gives them a chewy, dense texture and an intense, concentrated flavour. They often need to be rehydrated before use.
• Semi-dried tomatoes retain more moisture, usually around 50% of their original water content. They are dried for a shorter period, often using a low oven or dehydrator, resulting in a softer texture and a milder, fresher flavour compared to sun-dried tomatoes. Semi-dried tomatoes are often packed in oil to preserve them.

Both types are used in a variety of dishes, but their textures and flavours differ due to the drying process.

Are commercially produced sundried tomatoes really dried in the sun?

Most commercially produced “sun-dried” tomatoes are not actually dried in the sun but are dehydrated using industrial ovens. The sun-drying process, while still used in some traditional settings, is time-consuming and weather-dependent, making it less practical for large-scale production. Industrial ovens offer a controlled environment that speeds up the drying process, making it more efficient and consistent for mass production.

However, the term “sun-dried” is often still used as a marketing term, even though the tomatoes have been dried through other methods. If you’re specifically looking for tomatoes that have been dried naturally in the sun, it’s important to check the product labels or buy from small-scale producers or artisanal brands.

Will these semi-dried tomatoes keep in the fridge without the oil?

No, they won’t! Please don’t make the same mistake as I did, thinking they would be OK for a few days in the fridge before I could get around to canning them. They went mouldy within a few days, and I had to throw the whole lot away. I felt so upset about that because I hate wasting food, but also because I went through all the trouble of cutting them and dehydrating them properly, plus the electricity, etc., only to see the whole lot go in the compost bin. I really recommend you process them the same day as you dry them.

How long do semi-dried cherry tomatoes in oil last?

With store-bought semi-dried tomatoes in oil, it’s best to keep to the manufacturer’s expiry date and storage instructions stamped on the packaging. If they are difficult to read for some reason, here are some general guidelines.

• Semi-dried tomatoes tend to have a shorter shelf life than fully-dried tomatoes.
• If you buy semi-dried tomatoes in a jar, they will have been heat-treated and will have a shelf life of about 18 months.
• In some countries, you can find semi-dried tomatoes in oil in tubs in the fridge section of the supermarket, along with olives, etc. These usually have a relatively short expiry date of about a month because they haven’t been subjected to heat sterilisation. Rather, they are completely submerged in oil and vacuum-packed, often with the addition of preservatives. Once opened, they should be stored in the fridge and eaten within a week or two.
• In Italy, you can also find “fresh” semi-dried tomatoes seasoned with oil, garlic, capers, parsley, etc., on the deli counter. These are usually dried tomatoes which have been rehydrated and then seasoned. They are not submerged in oil and should be stored in the same way as any fresh product. It’s best to store them in an airtight container in the fridge and eat them within a week.

Homemade semi-dried cherry tomatoes in oil that have been sterilised in a hot water bath will also have a shelf life of at least a year. Once opened, they should be stored in the fridge and eaten within a week or two.

If you decide not to use the hot water bath method, keep the tomatoes completely submerged in oil in a cool, dark place – preferably in the fridge. Treat these as opened, monitor them carefully, and use them up quickly – within a week or two.

Do sundried tomatoes in oil go bad?

Yes, sun-dried tomatoes in oil can go bad over time. Despite the preserving nature of the oil and the dehydration process, there are still risks of spoilage due to bacteria, yeast, and mould.

Some factors contributing to spoilage are:

• Air exposure: If the tomatoes are not fully submerged in oil, air exposure can cause mould growth and spoilage.
• Inadequate storage temperature: Once the jar is opened, it should be refrigerated to slow down the spoilage process. If left at room temperature, bacteria may develop more quickly.
• Lack of preservatives: Commercially prepared sun-dried tomatoes in oil often contain preservatives like citric acid or vinegar, which help extend shelf life. Homemade versions without these preservatives will spoil faster.

Signs of spoilage:

• Mould: White or black spots and fuzz are clear signs the tomatoes have gone bad.
• Off smell: A rancid or sour smell indicates spoilage. The cause could be the tomatoes or the oil.
• Air bubbles: If bubbles appear in the oil, these are most likely a sign of bacterial growth, indicating that the tomatoes have gone bad.

How do you rehydrate dried tomatoes in oil?

Soak the dried tomatoes in a mixture of 1 part vinegar and 4 parts water for 30 minutes. Once rehydrated, drain them and pat them dry. You can then either completely submerge them in oil or season them with crushed garlic, capers, freshly chopped parsley, and a drizzling of extra virgin olive oil. They’ll keep in the fridge for a week or so.

I hope you liked this recipe for homemade semi-dried cherry tomatoes in oil! If you did, it would be great if you could give it 5 stars and leave a comment below! It helps other readers to find my content and posts and ultimately makes my blog more successful! Thank you so much for your support! Deborah xx

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