This is something new I’m trying this year. We have been growing Black Cherry tomatoes in a container along the front walk for several years, which is a favorite for everyone who walks by! The plant produces very well, and we usually have plenty for snacking and for salads. But, this year, I wanted to try and dry some, to preserve some of that delicious sweetness beyond the season. I plan on drying some and storing some as is, in a vacuum sealed jar. But, I also wanted to experiment with storing the dried tomatoes in oil.
I have done a lot of research, and believe I am convinced that they should hold up well in olive oil, without refrigeration. It is my understanding that this is a safe practice, as long as nothing else — such as garlic or basil — is added to the jar. Dried tomatoes, enough olive oil to cover, period.
I look forward to using them in several recipes I have that call for sun-dried tomatoes in oil, but I am most anxious to try them on garlic-rubbed bruschetta, and topped with fresh basil. Stay tuned for pictures!