These sun-dried tomatoes with rosemary carry the essence of the season long after the vines have withered. They’re simple to make, deeply flavorful, and perfect for both kitchen use and seasonal kitchen witchery.

There’s a particular kind of alchemy that happens when summer tomatoes meet time, air, and patience.

Their bright, tart sweetness slowly concentrates into something deeper... rich, chewy, intensely flavored. When you preserve them with good olive oil and fragrant rosemary, you’re not just saving food, you’re bottling summer itself.

The Energy & Magic of Preserving Tomatoes

Tomatoes carry the heat of the sun in their skin. They’re a symbol of nourishment, vitality, abundance, and the fullness of summer’s gifts. Infusing them with rosemary adds a layer of protection, strength, and grounding to the preserve.

In many folk traditions, the act of drying and preserving at summer’s peak honors both the abundance of now and the preparation for leaner seasons ahead. A quiet nod to both gratitude and foresight.

Uses for Sun-Dried Tomatoes in Olive Oil

• Toss into pasta dishes or grain bowls.
• Add to salads for a concentrated burst of flavor.
• Layer on sandwiches or flatbreads.
• Blend into pesto or spreads.
• Serve alongside cheeses and charcuterie.
• Use as an offering or ingredient in kitchen spells tied to abundance, gratitude, and nourishment.

Ingredients

• 3-4 pounds fresh Roma or plum tomatoes
• 1-2 sprigs fresh rosemary
• 2-3 garlic cloves, thinly sliced (optional)
• Coarse sea salt
• Freshly ground black pepper (optional)
• High-quality extra virgin olive oil

Tools You’ll Need

• Sharp knife
• Baking sheets
• Parchment paper or silicone baking mats
• Clean, sterilized glass jars with tight-fitting lids
• Dehydrator (optional)

How to Make Sun-Dried Tomatoes in Olive Oil with Rosemary

Step 1: Prepare the tomatoes

Rinse and pat dry your tomatoes. Slice each in half lengthwise. Gently scoop out excess seeds if desired for a firmer texture.

Step 2: Season

Arrange tomatoes cut-side up on parchment-lined baking sheets. Sprinkle lightly with sea salt and black pepper. You may also lay thin slices of garlic over some of the tomatoes for extra flavor.

Step 3: Dry the tomatoes

Oven Method: Dry at 200°F (93°C) for 6–10 hours, checking periodically, until they’re fully dry but still pliable and slightly chewy.

Dehydrator Method: Set to 135°F (57°C) for 8–12 hours depending on moisture content.

Allow tomatoes to cool completely.

Step 4: Pack with rosemary and oil

Layer dried tomatoes into sterilized glass jars with sprigs of rosemary. If using garlic, tuck in a few slices between layers. Pour olive oil over the tomatoes until completely submerged.

Step 5: Seal and store

Seal tightly and store in the refrigerator for up to 2 months. Always use a clean utensil when removing tomatoes to prevent contamination.

⚠ Safety Note

Because oil-based preserves can create an anaerobic environment, always store sun-dried tomatoes in oil under refrigeration. Use within a few weeks once opened, and discard immediately if any signs of spoilage occur.

Preserving tomatoes like this is both practical and deeply satisfying. A way of holding onto the bright, full taste of midsummer long after the vines have given their final fruit. Every bite carries the memory of long days, warm earth, and the hum of bees in the garden.