Sun-Dried Tomatoes in Oil: 5 Italian Ways to Bring Them to the Table
Sun-dried tomatoes in oil are one of those Italian staples that, once you have them in the cupboard, rescue countless lunches. They’re concentrated, sweet, and come already bathed in their own fragrant oil. In ten minutes they become a dish.
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Our sun-dried tomatoes in extra-virgin olive oil are made with southern-Italian tomatoes, dried under the sun and preserved in EVO without any added preservatives. They’re the stars of the five recipes below.
1. Quick bruschetta
The first way, the most immediate. A thick slice of rustic bread toasted in a pan or on the grill. Top it with four or five sun-dried tomatoes cut into thin strips, a spoonful of their oil, and a few fresh basil leaves if it’s the season.
No extra salt needed: the tomato already carries enough. Freshly ground black pepper on top if you like.
2. Speedy sun-dried-tomato pasta
A fifteen-minute dish for when you don’t feel like making a sauce. For two portions: 160 g of spaghetti or linguine, six or seven sun-dried tomatoes in oil, two tablespoons of their oil, one garlic clove, a few salt-rinsed capers, parsley.
Warm the tomato oil in a pan with the crushed garlic. Add the tomatoes cut into strips and the capers. When the pasta is al dente, drain it and toss it in the pan with a spoonful of cooking water to bring everything together. Fresh parsley at the table.
3. Farro salad with sun-dried tomatoes and mozzarella
The perfect summer one-bowl meal. Cook 200 g of pearled farro in salted water, drain and cool. In a bowl combine the cooled farro with five or six chopped sun-dried tomatoes, diced fior di latte mozzarella, basil leaves, two tablespoons of extra-virgin olive oil, and a twist of black pepper.
It keeps in the fridge for a day. Ideal for the beach or the office.
4. Sun-dried-tomato spread for crostini
For a quick aperitivo, a spreadable cream made in two minutes with a hand blender. Blend eight drained sun-dried tomatoes with a tablespoon of their oil, a small garlic clove, a few basil leaves, and a pinch of pepper. Pulse coarsely—leave it rustic.
Spread on toasted bread. If you’d rather skip the prep, our sun-dried-tomato paté is exactly this mixture, already jarred and ready.
5. White pizza with sun-dried tomatoes and ricotta
White pizza is a pizza base brushed with extra-virgin olive oil, coarse salt, and rosemary. Once baked, top it with five or six sun-dried tomatoes in oil and spoonfuls of fresh ricotta. The heat of the pizza softens the ricotta while the tomatoes keep their concentrated flavor.
A richer twist: add a veil of fresh rocket on top.
How to store sun-dried tomatoes in oil after opening
Once the jar is open, always keep the tomatoes submerged in oil. The oil is their preservative: if the tomatoes are exposed to air, they oxidize. If the original oil level drops, top up with extra-virgin olive oil so there’s always a layer covering them.
Store in the fridge after opening. They keep beautifully for two to three weeks.
When sun-dried tomatoes become a gift
If you want to give someone a taste of Italian home cooking, our savory welcome kit includes sun-dried tomatoes in oil along with five other savory jars—peppers, aubergines, paté, sauces.
All our sottoli are in the sottoli collection.
From our workshop in Cilento, Italy
Sun-Dried Tomatoes in EVO Oil
The sun-dried tomatoes from this guide: dried under the southern sun, preserved in extra virgin olive oil.
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