Recipe

Sweet and Tangy Sun-Dried Tomatoes

A quick, flavor-packed jar of glossy sun-dried tomatoes in a punchy sweet-tangy marinade. Spoon onto pasta, salads, sandwiches, eggs, and anything that needs a little wow.

By Matt Campbell

•

4.8

A glass jar filled with sun-dried tomatoes in a golden olive oil and vinegar marinade with garlic slices and herbs on a kitchen counter

Jump to Recipe

Sun-dried tomatoes are already doing the most, so I like to aim them in the right direction: sweet, tangy, and just a little garlicky with a silky olive-oil finish. This is the kind of jar you make once, then start “accidentally” adding to every meal for the next week.

Think of these as a pantry power-up. Toss them into a Tuesday pasta. Tuck them into a grilled cheese. Chop and fold into tuna salad like you meant to be impressive. Bonus: the leftover marinade becomes a salad dressing situation, and yes, you should absolutely claim it was planned.

Sun-dried tomatoes soaking in a small bowl of olive oil, vinegar, honey, and herbs with a spoon resting on the edge

Why It Works

Balanced flavor, no drama: A touch of honey rounds out the sharpness of vinegar and the intensity of tomatoes.
Better texture: The marinade softens oil-packed tomatoes and clings to every fold, while dry-packed tomatoes get rehydrated so they slice instead of shatter.
Built-in multipurpose sauce: The marinade turns into an instant dressing for greens, grains, or roasted veggies.
Customizable heat and herbs: Make it spicy, make it herby, make it lemony. The jar will not judge.

Storage Tips

How to Store

Refrigerator: Store in a very clean jar with a tight lid and keep the tomatoes mostly submerged. Because this is oil-based and can include fresh garlic, use within 3 to 7 days for best quality and caution. If you omit fresh garlic, it can often keep closer to 10 to 14 days with clean handling.
Clean utensil rule: Use a clean spoon every time to keep the jar fresh longer. No double-dipping, even if you are alone and it is midnight.
Olive oil solidifying: If your fridge runs cold, the oil may firm up. Let the jar sit at room temperature for 10 to 15 minutes and it will loosen right back up.
Marinade bonus: When the tomatoes are gone, whisk the leftover marinade with a splash more olive oil and use it as salad dressing, or spoon it over roasted potatoes.
Freezing: Not my first choice, but you can freeze chopped tomatoes with some marinade in small portions for up to 2 months. Thaw in the fridge.

Common Questions

Do I need oil-packed or dry-packed sun-dried tomatoes?

Either works. Oil-packed is fastest and gives you a softer bite, just drain them well (and pat dry if they are swimming). Dry-packed needs a quick rehydration step, but the flavor is fantastic and you control the oil.

Is it safe to store garlic in oil?

Garlic in oil is a food-safety gray area at home because it can create the kind of low-oxygen environment that botulism loves. This recipe is meant for strict refrigeration, small batches, and short storage. Keep the jar cold, use a clean utensil every time, and do not store at room temperature. For the most conservative approach, use garlic powder instead of fresh garlic, or make it without garlic and add fresh garlic to each serving. When in doubt, toss it.

How long will it keep?

For best quality and caution with fresh garlic, plan to use within 3 to 7 days in the refrigerator. If you skip fresh garlic, the jar can comfortably go longer (often up to about 10 to 14 days), assuming clean handling and everything stays refrigerated.

Can I make it less sweet?

Yes. Start with 1 teaspoon honey (or maple syrup), then taste after 10 minutes of marinating and add more if you want that glossy sweet-tangy vibe.

What vinegar is best?

Red wine vinegar is classic and punchy. Balsamic makes it richer and sweeter. Sherry vinegar is a little fancy in the best way. Use what you have, just taste and adjust.

How do I use these besides pasta?

Chop into scrambled eggs, stir into hummus, pile onto toast with ricotta, add to grain bowls, or blitz with the marinade into a quick spread for sandwiches. For an easy win, toss 2 to 3 tablespoons into warm pasta with a splash of pasta water.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cutting board and sharp knife
Kettle or small saucepan (for just-boiled water if using dry-packed tomatoes)
Mixing bowl
Measuring spoons
Clean glass jar with lid (about 12 to 16 oz)
Spoon or small spatula

I started making these after one too many “sad desk salad” lunches where the greens were trying their best and failing quietly. I needed a secret weapon. Something bold enough to make a bowl of lettuce feel like a decision I made on purpose.

Now I keep a jar in the fridge like it is a tiny edible confidence boost. If you ever catch me standing in front of the fridge at midnight, there is a strong chance I am “just tasting” one tomato, then another, then somehow the toast is already in the toaster. Suspiciously impressive, minimal effort. My favorite genre.