Homemade Oil Packed Sun Dried Tomatoes (Raw Vegan)
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 17oz jar worth
  • About 2 cups sun dried tomatoes (homemade or store bought)
  • 1 Tablespoon dried basil
  • 1½ teaspoons oregano
  • ½ teaspoon salt
  • About 2 cups of olive oil or however much you need to fill the jar and submerge the sun dried tomatoes completely
  1. Choose an air-tight glass container for the amount you want to make. I use a 17oz/0.5ℓ glass clamp jar for about 2 cups of sun dried tomatoes.
  2. Sanitize the jar by washing them thoroughly, then boiling them for at least 10 minutes. Make sure to dry it completely afterwards.
  3. Line the bottom with a layer of sun dried tomatoes. Then sprinkle a pinch of basil, oregano, and salt. Repeat the process until you come almost to the top of the jar, leaving an inch of space or so for the olive oil.
  4. Pour in a good extra virgin olive oil until the sun dried tomatoes are completely submerged.
  5. Close the jar up and let it sit for 1 week, so that the oil takes on the flavors and soften the tomatoes.
If you are using store bought sun dried tomatoes, the saltiness greatly varies between brands. Adjust the amount of salt you use accordingly.

You can cut the sun dried tomatoes into strips before oil packing them if you like.

Feel free to increase the amount of herbs to your liking.

Refrigerate after opening. Keeps for 6 month.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/homemade-oil-packed-sun-dried-tomatoes-raw-vegan/