I found my way here after eating some dried tomatoes in oil I made. I followed the recipe exactly as written for tomatoes in oil. (see recipe waaayy down at the bottom)
https://extension.oregonstate.edu/food/preservation/preserving-vegetables-tomatoes-sp-50-920
I didn't remove the skins. Interestingly I did call the extension to double check and they said it should be fine. But after doing some research here and many other places most people seem to think this recipe is dubious at best or outright dangerous.
I have been eating them for a bit and nothing has happened, but I figured I would check on what everyone else thought here before I continue eating them or gift them.
by sillyhumansuit
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It also says the tomatoes must be “dried to a crisp” with **no** residual moisture. How do they even measure that?
From the recipe:
“NOTE: Dried tomatoes-in-oil mixtures with fresh garlic and/or herbs MUST be refrigerated and used within 4 days or frozen for long-term storage.”
It’s not a canning recipe. It’s a “put in the fridge and use in less than a week” recipe. No different than making Alfredo sauce or egg drop soup… a tasty dish that should not be canned. There’s no more risk than eating any other dish you’ve cooked.
Ask r/homepreserving maybe. Not really a canning question because canned tomatoes in oil would be unsafe canning practice. Dehydrated tomatoes are a thing, and there are some tips on the extension site about keeping it safe. Also, as mentioned, the oil will go rancid eventually as oil does.