Thanks to the hotter weather our tomatoes (and peppers) dried in a jiffy.  Though there may be a slight smoky flavor due to the unfortunate wildfires that are raging all around us.

A reader commented how much she LOVES her FOOD PANTRIE but had troubles with molding tomatoes.

Sun dried tomatoes and peppers (below)

Here’s a hint from our urban homestead to yours.

Salt It – after slicing the tomatoes salt ’em.  This help will draw out some of the moisture.

Bag It – since our food pantries hang outside I don’t bother bringing them in at night instead we put a plastic bag over them to keep the moisture from coming in at night.

I know the vices of plastic but sometimes this obnoxious man made material does come in handy.  One thing with life on an urban homestead you come to realize that life is never, ever perfect.  So there.

At last but not least storing dried tomatoes the age old tradition way – in oil, olive oil.


Easy, pack all the dried tomatoes into sterilized jars and cover with olive oil.

Add 2-3 tablespoons of freshly chopped rosemary, place the lid on the jar and shake to mix.

I just add a sprig or two of rosemary.

Oil-packed sun-dried tomatoes with fresh herbs must be refrigerated and used within a few weeks.

Sun dried tomatoes taste delicious on pizzas, in pasta or tossed into salads.

Next week going to enjoy some sun dried tomato pesto and pasta. YUM!


  1. Chiot's Run says:

    It doesn’t quite get hot enough here to sun dry without a solar dehydrator (the kind that creates a draft & lots of heat). I roast mine in the oven and freeze them.

    This year I grew principe bourghese tomatoes just for drying and they’re soooooo good. They’re like tomato raisins. I eat them by the handfull.

  2. Cindie K. says:

    Glad to know you all are well amidst the tragedy of the wildfires in California. Praying for your safety as well as that of all our California brothers and sisters.

  3. Maureen says:

    Thank-you SO much for the tips….I’m off to cut up some tomatoes to dry!

  4. Lacey says:

    Stupid question, but how do you store them if you want to keep them around LONGER than a few weeks?

  5. Andrea says:

    Thanks for the tips! Can’t wait to try some maters in olive oil!

  6. Maureen says:

    Ditto on Lacey’s question!

  7. Judith says:

    I so wanted our Food Pantrie to work out when we tried drying pears in it this past week. Our problem has been that the interior straps fall out of their slots, causing major collapses and they are very hard to get back in. 🙁 Any wisdom around this? I just ended up taking out the trays and sticking them in my tried-and-true solar dehydrator — my car!

  8. Maureen says:

    Hate to say it, but that was an issue with us too…..any ideas?

  9. says:

    I dried tomatoes in a dehydrator (at 110˚) last fall and put them in olive oil as you’re suggesting. I’ve been eating them all year and just finished the last of them a few weeks ago. None of them went bad as far as I could tell…was I just lucky?

  10. Yanna says:

    There’s a wonderful book called Preserving Food Without Freezing or Canning that talks about using olive oil (and other substrates) to preserve foods for longer periods of time. It was translated from French and the tried and true recipes handed down through generations. Also check out the Root Cellars book if you’re interested in other long term food storage options. Both are widely available.

  11. JBB says:

    Please note that both books Yanna mentioned are available at Peddler’s Wagon–the profits from which go to help keep the Path to Freedom websites, including this blog, online. Thanks!

    Preserving Food…

    Root Cellaring

  12. Whitney says:

    If you dried the tomato’s and storaged them in a air tight container and only but them in the oil when you where ready to eat them within a few weeks could that work.

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