Sun-Dried Tomatoes in Olive Oil

Sun-Dried Tomatoes in Olive Oil

This sun-dried tomatoes recipe is a great one for your pantry to whip out on any given occasion and is truly reminiscent of the Italian South. Sundried tomatoes are endlessly versatile- simply stir into pasta, salads or top a pizza with these jewels. They preserve well under Filippo Berio Extra Virgin Olive Oil, but once opened make sure you keep them in the fridge.

Categories: Sides & Salads

Serves: Makes 1 jar Preparation time: 10 mins Cooking time: 240 mins



  • 900g cherry tomatoes
  • Salt and freshly ground black pepper
  • 2 garlic cloves, unpeeled
  • 2 bay leaves
  • 1 tbsp coriander seeds
  • 1 tsp dried chilli flakes
  • 300-400ml Filippo Berio Extra Virgin Olive Oil


  1. Preheat the oven to 130°C/270°F/Gas Mark 1/2. Cut the tomatoes in half horizontally and place them cut side up on one or two baking trays, making sure they are all in a single layer. Season well with salt and pepper.
  2. Bake in the oven for about 4 hours or until the tomatoes are shrivelled looking. Add the garlic cloves and cook for a further 15 minutes. Leave until cold.
  3. Place the bay leaves, coriander seeds, chilli and garlic cloves in the base of a large seal-able jar that has been sterilised. Pack the tomatoes in on top of the spices then pour in enough Filippo Berio Extra Virgin Olive Oil to cover.
  4. Store in a cool place for at least 48 hours before eating. Once opened, store in the fridge and consume within 3 weeks of opening.

Cooks tips

Suitable for vegetarians.

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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