Preserving Recipes

Wine-soaked Sundried Tomatoes

Written by Cricket

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I love wine-soaked sundried tomatoes…even if they were dried in a dehydrator and not the sun.

Adding wine to these already delectable sundried tomatoes makes every dish they are in beg to be given 5 stars. In the past I only used red wine, but since I had so many yellow pear tomatoes this year, I decided to soak those in white wine. Why not?  They turned out beautiful.




Here are the simple steps to making your own wine-soaked sundried tomatoes



Step 1 Prep Tomatoes


Cherry and pear tomatoes: cut in half and scrape out seeds of the largest.

Large tomatoes: slice in 1/4 inch rounds.



Step 2 Soak in Wine



Once the tomatoes are prepped, simply pour your choice of wine over them to cover and allow them to soak up all the goodness for around 24 hours. (I used Merlot for the Reds and Pinot Grigio for the yellow.) Cover the bowl so that fruit flies don’t also soak with the tomatoes.



Step 3 Dehydrate


Drain the tomatoes and place them individually on your dehydrator trays, cut side up.


Dehydrate at 145º F for 12 hours or more, depending on the size of your tomatoes. I like them to be very leathery so that there is almost no moisture in them. Make sure they don’t get crispy though. Tomatoes are almost all water, so that very full tray that was put in the dehydrator looks very sparse when it comes back out.



Collect everything you need for these last steps:


  • Sanitized jars and lids (soaked for a minute in bleach water (1 Tbl bleach to 1 Gal Water) and drained.
  • Vinegar of your choice (used to acidify tomatoes for preservation)
  • Mesh strainer and bowls
  • Olive oil of your choice



Step 4 Vinegar Rinse


Pour a small amount of vinegar over tomatoes, swish around, and strain.



Step 5 Pack Tomatoes in Jars


Pack the tomatoes into the jars, pressing down slightly until full. Leave about 1/2 -1 inch headspace so that the tomatoes don’t stick out above the oil. You can eve fill a jar half full if you like.




Step 5 Fill Jars with Oil


Finally, fill the jars with olive oil to cover. I used Trader Joes cheapest Extra Virgin because it uses almost the entire liter.



Step 6 Marinate for 24 hours before refrigerating


Leave the wine-soaked sundried tomatoes at room temperature for 24 hours to allow the oil to remain liquid and soak into the tomatoes. They must be refrigerated after that to prevent spoilage. I know there are a lot of people who just leave them at room temperature all the time, or who have canned them using the water bath method (I did that a few years ago and only had one bottle spoil), but there are no canning experts who will recommend either method. Refrigeration is the best option. Unfortunately they won’t look as pretty, so admire them and take pictures of them at this point so you remember how gorgeous they once were. From now on, it’s the taste that will steal your heart.



About the author


Welcome to my blog! I’m Cricket (yes, my parents named me that!) and I’m a natural homesteader. Growing up in rural Idaho with a garden, a horse, and lots of canned food, I like to bring those sensibilities to my suburban home in Phoenix, Arizona. Add a little dose of cottage garden flavor and permaculture tendencies, and you’ll see why GardenVariety.Life is a reflection of everything I do.

I truly enjoy sharing the skills that promote a meaningful and practical connection to our gardens and environment. Because so many residents of the metro phoenix area are transplants, I find that the area’s unique desert climate is often misunderstood and underestimated in terms of what is possible. That’s where the fun begins. Arizona is a burgeoning permaculture haven with homesteading written all over it, and there is nothing I enjoy more than encouraging others to jump in and give it a try.