Sun Dried Tomatoes in Olive Oil

Cook it with:
Makes: 1 jar, -- servings
Preparation time: 10 mins
Cook time: 240 mins


  • 900 g (2 lbs) cherry tomatoes
  • Salt and freshly ground black pepper
  • 2 garlic cloves, unpeeled
  • 2 bay leaves
  • 1 tbsp coriander seeds
  • 1 tsp dried chilli flakes
  • 1 ½ cups Filippo Berio Extra Virgin Olive Oil


Preheat the oven to 130°C/270°F. 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. 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.

Place the bay leaves, coriander seeds, chilli and garlic cloves in the base of a large sealable jar that has been sterilised. Pack the tomatoes in on top of the spices then pour in enough olive oil to cover. 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.


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