how do you pr serve dried tomatoes in oil?

Answer 1

Make sure the oil is still completely coving them everytime after you eat some. If needed add more oil (usually olive oil). If you let the tops stick out uncovered they will get moldy.

It's better to keep them in something tall and skinny, instead of flat, so you wont have to use as much oil.

Answer 2

I have mine preserved in salt, but you can try this other method:

Wash tomatoes; half or slice tomatoes, 1/4-inch [1 -cm] thick.
Remove seeds.
Arrange tomato halves, cut side up, or tomato slices over wire racks.
Lightly sprinkle with salt.
Bake into a preheated 250°F [120°C] oven for 30 minutes.
Lower heat to 200°F [93°C]; bake for 3 to 4 hours, until tomatoes are rubbery but not tough.
Remove from oven.

Cover the bottom of a jar with a thin layer of coarse salt, add dried tomatoes, a few chiles and 1 fresh rosemary sprig; completely cover with olive oil, seal jar and refrigerate.

Answer 3

Unless they are already packing in oil, sun-dried tomatoes will need to be reconstituted before use. Just let them soak in warm water for thirty minutes until soft and pliable, drain (reserve the liquid to add flavor to stocks and sauces), pat dry and use as directed in your recipe. You can also use wine, broth, or other cooking liquid to reconstitute. Once reconstituted, use them within several days or pack in olive oil and store in the refrigerator for up to two weeks.

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Some sun-dried tomatoes need to be reconstituted
Sun-dried tomato tips
Unless they are already packing in oil, sun-dried tomatoes will need to be reconstituted before use. Just let them soak in warm water for thirty minutes until soft and pliable, drain (reserve the liquid to add flavor to stocks and sauces), pat dry and use as directed in your recipe. You can also use wine, broth, or other cooking liquid to reconstitute. Once reconstituted, use them within several days or pack in olive oil and store in the refrigerator for up to two weeks.

To reconstitute in oil, simply cover the dried tomatoes with oil and refrigerate for 24 hours. To use oil-packed, drain tomatoes from oil and use. Always be sure that those left in the jar are completely covered with oil, which may mean adding more oil as you use the tomatoes. Don't toss out that oil when you're done with the tomatoes.

It will pick up flavor from the tomatoes and be great in salad dressings or used for stir-frys and sauteing.
Cooking with sun-dried tomatoes
The flavor of sun-dried tomatoes is quite intense, concentrated, and slightly salty, so a little goes a long way. Many enjoy eating sun-dried tomatoes as a snack out of hand, especially children. Although they are wonderful with pasta, you'll enjoy using sun-dried tomatoes with many other foods, including vegetables, meats, and breads.

Answer 4

just put them in a glass jar

Answer 5

they already are preserved keep them in the fridge after opening.