Do sun-dried tomatoes need to be refrigerated? If your sun-dried tomato pack has oil in it, it’ll have to be kept in the refrigerator to keep up to 2 weeks once opened. If they’re just dried tomatoes with no preservatives, they may be stored in any cool and dry place like your pantry.
The most frequent issue that we face is the overbuying of cherries. They’re an excellent and versatile food item. However, they don’t last long. After a while, they begin to get over-ripe, which isn’t pleasant to eat.
A well-known way to make sun-dried tomatoes. They also tend to degrade quickly even if stored in a dark, cool space – similar to the store-bought in their current state. You might be thinking about the storage requirements and refrigerant requirements.
In the article, we’ll examine how sun-dried tomatoes should be stored for as long as possible and why they must be kept in such a manner.
What Are Sun-Dried Tomatoes?
Sun-dried tomatoes do exactly what they sound like: tomatoes that have dried in the sunlight.
Don’t think of them as dry or dried or dehydrated tomatoes but keep in mind that they are dried in the oven, not in the sun. There’s also a huge variation in flavor and the type of ingredients they were exposed to.
Sun-dried tomatoes are any kind of tiny tomatoes (usually cherry) that are too ripe and cannot sell in fresh tomato form. They are harvested using their flabby skin and soft texture. They’ve already begun to shed some of their water.
At first, tomatoes can be cut in half or quarters. They are then treated with salt to remove as much moisture as possible. This helps preserve their color, acts as a preservative, and adds salty flavor.
After that, the tomatoes get put under the sun and dried for 4-10 days. They can sometimes be referred to as sun-blushed tomatoes.
Following the drying process after drying, tomatoes are packed in various ways. Packaging will determine the type of sun-dried tomatoes you have and how to preserve them.
Different Types of Sun-Dried Tomatoes
The primary method of packaging tomatoes is to place them inside an airtight container with no extra ingredients. These are simply described as “sun-dried tomatoes.”
The olive oil storage method is a different but more frequent way of storage. They are often described as ” oil-packed sun-dried tomatoes.” They are a result of the olive oil serving as a preservative as well as a flavoring agent at the same time.
Additional ingredients like garlic, ginger, herbs, and whole spices are sometimes mixed into olive oil to give it their distinctive flavor.
Storing (Plain) Sun-Dried Tomatoes
By sun-dried tomatoes, we refer to tomatoes that are not contaminated with other ingredients. The key to keeping this kind of sun-dried tomato is keeping them free of oxygen.
Since they were dried out in an extremely cold place for a long period, bacteria are still capable of forming on the tomatoes, no matter how clean the environment was.
Bacteria flourish on moisture and oxygen, and by removing those two elements, you’ll be able to keep mold growth, even when there is a spore.
Place the tomatoes in a sealable bag, glass jar, or air-tight plastic container. Don’t store them in containers made of metal since they can retain metallic flavor and color.
Check that the bag or container contains the least amount of air feasible inside by squeezing out any air or packing the container securely.
The dried tomatoes can be kept in the dry, cool, and dark cupboard for as long as a year. After being opened, they’ll last for between four and eight weeks according to the amount of moisture, humidity level as well as conditions of exposure.
Storing Oil-Packed Sun-Dried Tomatoes
Sun-dried tomatoes with oil will not keep as long as regular sun-dried tomatoes. They can last anywhere between 1 to 2 years if they are not opened. If the package is sealed, the packet really should be kept in the dark, cool space.
Once you open the sun-dried tomatoes, they will last approximately 2-3 weeks before turning bad. The tomatoes that are packed with oil must be kept inside the fridge.
This is also true for any sun-dried tomato which contains other ingredients. Fresh garlic, spices, or herbs, naturally contains bacteria that grow once it is exposed to moisture and heat.
The colder temperatures will cause the olive oil to harden and change color to white; however, this can be corrected. Once you’re ready to use to eat tomatoes, simply set the container in the refrigerator for approximately thirty minutes, after which the olive oil will turn back to a clear liquid.
Make sure to check the package every week for signs of mold growing within or any smells of rancid.
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!