The Best Marinated Sun-Dried Tomatoes: An Authentic Italian Family Secret

Let’s be clear from the start: I don’t dry my own tomatoes. While it’s a skill I admire and might pursue one day, for now, my focus is on a much more immediate culinary delight. This guide isn’t about the laborious process of making sun-dried tomatoes from scratch; it’s about transforming store-bought, already-dried tomatoes into something truly extraordinary. Prepare to elevate your antipasti platter with what will undoubtedly become The Best Marinated Sun-Dried Tomatoes you’ve ever tasted.

This isn’t just a recipe; it’s a cherished method, a culinary secret generously shared by Rosaria, the incredible mother of my daughter-in-law, Maria. My journey with this recipe began over a decade ago, shortly after our families met. We were embarking on a trip to Maine to visit my brother, a journey I’ll save for another story, filled with the promise of fresh lobster and family fun.

Since Maria lived with her family in North Jersey, we made a stop to pick her up. As any warm, welcoming Italian mother would, Rosaria insisted on feeding us the moment we arrived. Despite our protests of having had a late breakfast, we eventually caved, agreeing to a small snack and a cup of coffee. What followed wasn’t just a snack; it was an experience.

Within minutes, the kitchen transformed into an outdoor Tuscan café, bathed in a gentle summer breeze. Before us lay an astonishing spread: crusty, artisanal bread, fresh, creamy mozzarella, delicate slices of prosciutto, perfectly marinated artichoke hearts, and, to my utter amazement, the most exquisite sun-dried tomatoes I had ever encountered. They were plump, bursting with flavor, and utterly addictive.

That day marked the beginning of my obsession with these sun-dried tomatoes. For what felt like an eternity, I would ask Rosaria for the recipe, to which she would always reply that it wasn’t a “recipe” per se – “I just make them,” she’d say. She’d reassure me not to worry, promising to simply make them for me. And she did, countless times, each batch as perfect as the last. It took a significant number of requests, a testament to her humility, but finally, Rosaria relented and penned down her “method” for me.

More than ten years have passed since then. Rosaria and I have shared countless family moments, laughter, and, of course, many “cooking chats.” I’ve learned so much from her wisdom in the kitchen and in life. The best part? She’s no longer just my daughter-in-law’s mom; she’s become a dear friend. It’s an honor to share a piece of her culinary magic with you.

I hope to bring you more of Rosaria’s incredible recipes in the future. But for now, let’s dive into these magnificent sun-dried tomatoes, a true gem that will transform your kitchen.

Your Essential Ingredients for The Best Marinated Sun-Dried Tomatoes:

Sun-dried tomatoes: Opt for dry-packed sun-dried tomatoes, not the oil-packed variety found in jars. You can often find them in clear plastic bags in the produce section, sometimes near other dried fruits or nuts. Dry-packed tomatoes absorb the flavors of your marinade much better, rehydrating to a perfect tender chewiness.
Red wine vinegar: This is a crucial element. The acidity of good quality red wine vinegar not only helps to tenderize the dried tomatoes but also balances and enhances their concentrated sweetness, adding a delightful tang to the overall flavor profile.
Fresh flat-leaf parsley: Always choose fresh over dried parsley for this recipe. Fresh parsley offers a vibrant, herbaceous flavor and a tender texture that dried herbs simply cannot replicate. Finely chopped, it distributes its bright notes beautifully.
Fresh garlic: Minced fresh garlic is indispensable. Its pungent, aromatic qualities infuse the tomatoes with a deep, savory foundation that is quintessentially Italian.
Capers: Drained and measured, capers provide a wonderful burst of briny, salty, and tangy flavor. If your capers are on the larger side, a rough chop will help distribute their intense flavor evenly throughout the mixture. They are a small but mighty contributor to the complex taste.
Extra-virgin olive oil: This is where quality truly shines. My absolute first choice is always a single-source Extra Virgin Olive Oil from Italy. Less processed EVOO retains more of its natural polyphenols and rich, fruity flavor, which is essential for these tomatoes. It’s not just a liquid; it’s a key flavor component and preservative.

You might look at the ingredient list and think, “That’s a lot of tomatoes! What will I do with them all?” Believe me, once your family and friends get a taste of these incredible marinated sun-dried tomatoes, you’ll find they disappear faster than you can imagine. Whenever I make a batch, I prepare some smaller jars specifically for sharing with my favorite people.

For gifting, I adore packaging these savory gems in beautiful glass Weck jars. Their elegant glass lids, secured with rubber rings and metal clamps, make for a lovely presentation. You can even find them in a unique tulip shape, which adds an extra touch of charm, making them perfect for any occasion.

Of course, if you’re hesitant about making such a large quantity for your first attempt, you can always halve the recipe. But trust me, once you try them, you’ll wish you made more!

Regardless of the quantity you choose to make, do not, under any circumstances, skip the vital step of soaking the sun-dried tomatoes in red wine vinegar. This simple yet crucial process works wonders, rehydrating them, softening their texture, and infusing them with a beautiful tangy flavor that perfectly complements their inherent sweetness.

Place the sun-dried tomatoes in a large glass bowl. Ensure there’s ample space for them to expand slightly.
Pour enough red wine vinegar over the tomatoes to fully cover them. This ensures even rehydration and flavor absorption.
Allow them to soak for a full 30 minutes. Resist the urge to shorten this time; it’s essential for achieving that tender, plump texture.
Carefully drain the tomatoes and set them aside. Do not rinse them, as you want to retain that lovely vinegar essence.

While your tomatoes are soaking up that wonderful red wine vinegar, use the time wisely to prepare your other ingredients. Set up a neat workstation with your chopped parsley, minced garlic, and drained capers ready to go. Once the tomatoes are drained, assembling your jars will be a quick and satisfying process.

Gather clean storage jars that can collectively hold about 2 quarts. Sterilized jars are ideal for optimal freshness.
Begin filling each jar with a generous layer of the rehydrated sun-dried tomatoes. Then, sprinkle liberally with fresh parsley, minced garlic, and capers.
Continue layering these components until the jar is full. As you add each layer, apply gentle pressure with a spoon or tamper to remove any trapped air spaces. This helps to create a denser pack and ensures all ingredients will be submerged in oil.
Slowly pour extra virgin olive oil into the jar until all ingredients are completely covered. Ensure there are no air pockets and that everything is submerged, as this is key for preservation and flavor development.
Securely cover the jar with its lid.
Store the finished jars in a cool, dark location. Remarkably, refrigeration is not required for this traditional method, though modern food safety sometimes suggests it for prolonged storage. Following Rosaria’s method, they are shelf-stable in a cool, dark place.
For optimal flavor and texture, these marinated sun-dried tomatoes are best enjoyed within 2 weeks.

These flavorful gems are incredibly versatile. While they are absolutely divine served Caprese style, as beautifully pictured, their utility extends far beyond an antipasti platter. Don’t limit yourself!

Elevate your pizza: Scatter a handful over your next homemade or store-bought pizza for a burst of rich, tangy flavor.
Brighten up your salads: Toss them into any green salad, grain bowl, or even a pasta salad for an instant gourmet upgrade.
Enhance your pasta dishes: Mix them into a simple pasta with olive oil and garlic, or stir them into a more complex sauce for added depth.
Boost scrambled eggs: Chop them finely and fold them into your scrambled eggs or omelets for a Mediterranean twist.
Gourmet sandwiches and wraps: Layer them into your sandwiches, paninis, or wraps for an unforgettable flavor.
Top grilled chicken or fish: A spoonful over grilled chicken breast or baked fish adds an impressive touch.
The “liquid gold” oil: And here’s a pro tip: never discard the delicious olive oil they’ve been soaking in! It’s infused with all the wonderful flavors of the tomatoes, garlic, parsley, and capers. It’s truly like liquid gold. Use it for bread-dipping, as a vinaigrette base, or to sauté vegetables. You get the idea – it’s too good to waste!

Always store your marinated tomatoes in an airtight container in a cool, dark spot to maintain their freshness and flavor. As mentioned, refrigeration is not required for this traditional preparation, and they are at their absolute best when consumed within two weeks. Beyond that, while still safe, their texture and vibrant flavor might start to diminish slightly.

You can probably tell just by looking at the pictures: these really are The Best Sun-Dried Tomatoes ever.

Thank you, Rosaria ❤️

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