All About Sun dried tomatoes
Your complete guide to sun dried tomatoes - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Sun dried tomatoes Last?
Storage times and freshness tips for sun dried tomatoes in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
oil-packed, unopened pantry6-12 months (or until 'best by' date)
Signs of Spoilage
Bulging lid (indicating gas production from spoilage), cloudy or milky oil, visible mold growth, fermented or rancid smell (chemical, crayon-like), significant discoloration of the tomatoes.
How to Check
Visually inspect the jar for a bulging lid or any signs of leakage. Check the clarity of the oil; it should not be cloudy. Look for mold. Smell for any off-odors, especially rancidity. Do not taste if any of these signs are present.
Storage Tips
Store in a cool, dark place. The oil acts as a barrier, but proper commercial processing is critical to prevent botulism risk in low-acid environments. Always follow the manufacturer's storage instructions.
oil-packed, opened fridge1-2 weeks (critical for safety)
Signs of Spoilage
Visible mold growth (white fuzzy patches, green/black spots) on the surface of the oil or tomatoes, sour or fermented smell, cloudy or fizzy oil (due to gas bubbles), sliminess on the tomatoes.
How to Check
Visually inspect for any mold growth, especially on pieces exposed to air. Smell for any sour, off, or fermented odors. Look for cloudiness or bubbles in the oil. Due to the risk of botulism in low-acid, oil-packed environments, it is crucial to discard immediately if any signs of spoilage are present or if kept beyond the recommended duration. Botulism toxin may not always produce visible signs or odors.
Storage Tips
MUST be refrigerated immediately after opening. Always ensure the tomatoes remain fully submerged in the oil to minimize air exposure. Use clean utensils to remove portions. If the oil level drops too low, you can top it up with fresh olive oil, but this does not extend the shelf life beyond the initial 1-2 weeks post-opening. When in doubt, throw it out.
dry-packed, unopened pantry6-12 months (often past 'best by' date if stored properly)
Signs of Spoilage
Visible mold growth, insect infestation, significant discoloration (darker than usual), strong unpleasant musty or sour odor, extreme hardening or brittleness.
How to Check
Visually inspect the package for any signs of mold, insects, or damage. Smell the package if possible for off-odors. The tomatoes should retain some flexibility, not be rock-hard.
Storage Tips
Store in a cool, dark, dry place. Ensure the original packaging is intact and sealed. While they can last longer, quality may diminish over time.
dry-packed, opened pantry3-6 months
Signs of Spoilage
Visible mold growth (fuzzy white, green, or black spots), sour or musty smell, significant loss of aroma or flavor, stickiness or excessive moisture (indicating rehydration and potential spoilage).
How to Check
Visually inspect for mold on the surface. Smell for any off-odors; they should smell faintly sweet and tomato-like. Touch to ensure they are not damp or sticky. If any mold or strong off-odor is present, discard immediately.
Storage Tips
Transfer to an airtight container or a heavy-duty resealable bag immediately after opening to protect from moisture and air. Storing them in the refrigerator can extend their quality slightly, but it's not strictly necessary if kept dry and sealed.
freezer6-12 months (for best quality)
Signs of Spoilage
Severe freezer burn (dry, leathery, discolored patches), significant loss of flavor or texture upon thawing. (Freezer burn affects quality, not safety.)
How to Check
Visually inspect for excessive freezer burn. The tomatoes should still look relatively vibrant when frozen. Upon thawing, check for normal texture and smell.
Storage Tips
For dry-packed: Place in an airtight, freezer-safe bag or container. Rehydrate after thawing. For oil-packed: Ensure tomatoes are fully submerged in oil, then transfer to a freezer-safe container. Thaw in the refrigerator. Freezing stops microbial growth, significantly extending shelf life.