Do Sun-Dried Tomatoes Go Bad? Shelf Life & Storage Tips

Hello, my fellow tomato lovers!

Does anyone else feel like sun-dried tomatoes are like little bursts of sunshine in our dishes? They add such a punch of flavor to everything from salads and salad dressings to sandwiches and pasta dishes. 

But let’s be real …

Sometimes they linger in our pantry or fridge longer than we intended, so we’re talking about sun-dried tomato storage today and sharing tips for spotting spoilage and extending their shelf life!

How Long Do Sun-Dried Tomatoes Last?

Sun-dried tomatoes do expire, and various factors influence their longevity. These include the method of preservation, whether they are stored in oil or left dry, and the environment in which they are kept.

Humidity, light, and temperature can impact their shelf life significantly, but proper storage methods can extend their usability. 

We’ll talk a little more about that below. 

Average Shelf Life of Sun-Dried Tomatoes

Dehydrated varieties, kept in cool, dark places, remain useable for up to a year. 

Oil-packed tomatoes, however, demand refrigeration post-opening but will still stay good for about six months. 

With that said, store-bought sun-dried tomatoes often come with a best-by or expiration date, so use that as your guide to ensure optimal taste and safety. 

Let’s take a closer look at dried vs oil-packed.

Fully Dehydrated

Fully dehydrated sun-dried tomatoes stand out from their oil-packed counterparts. These tomatoes have been thoroughly dried, capturing an intense umami flavor while preserving essential nutrients. 

They can last up to a year if kept in the right conditions. 

A cool, dark environment is pivotal for their longevity. 

For optimal freshness, opt for an airtight container. (A vacuum-sealed Mason jar is perfect.) 

It will shield the tomatoes from moisture and air—the two elements that will degrade their quality over time. 

Packed in Oil

Oil-packed, sun-dried tomatoes offer a burst of flavor, marrying the intense tanginess of dehydrated tomatoes with the richness of olive oil. This combination, while delightful, demands careful storage. 

You’ll want to avoid exposing the jar to direct sunlight.

The shelf life, once you break the seal, will depend on what you do from this point forward. 

As you take from the jar, you should more olive oil (if needed) to ensure no part is left in contact with air, as oxygen can lead to bacterial growth. 

Store your oil-packed tomatoes in the refrigerator, where they should remain edible for up to six months. 

Despite these precautions, always trust your senses. A bad smell or signs of mold indicate it’s time to discard them.

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Signs That Your Sun-Dried Tomatoes Have Gone Bad

When sun-dried tomatoes have gone bad, you’ll usually notice a bad smell first, which indicates bacterial growth or mold. 

Next, the texture offers clues; they should neither be too chewy nor too hard. A drastic change suggests they’ve lost their best quality. 

Finally, color serves as a visual cue. Sun-dried tomatoes naturally possess a vibrant, deep red hue. A shift towards a darker, almost black color—or any signs of mold—signals they’re no longer at their peak. 

How to Store Sun-Dried Tomatoes to Make Them Last Longer

We’ve already mentioned that oil-packed sundried tomatoes need to be stored in the fridge after opening. 

For this section, we’ll focus specifically on sun-dried tomatoes that remain in their dried state.

I don’t know what it is, but sundried tomatoes tend to absorb moisture more readily from its surroundings than other dried fruits and veggies. 

For this reason, you may want to add a moisture absorber (also known as a desiccant pack) to your jar or container.

If you’re storing homemade sun-dried tomatoes, make sure they are thoroughly dehydrated before stashing away. 

To do this, you’ll want to “condition” them. This just means placing them in a clear jar and storing on your counter where you can check it daily. 

Each day, give it a good shake, and look for tiny beads of moisture forming on the sides of the jar. Do this for about a week. 

If, at any point, you see signs of moisture, place them back in your dehydrator to continue to drying (as long as mold hasn’t formed—if it has, toss it). 

By the way, if you’re tired of the same ‘ole dishes, get some unique ideas for cooking with sun dried tomatoes.

Why Do My Sun-Dried Tomatoes in Olive Oil Turn Orange and Solidify in the Fridge?

The reason behind this transformation lies in the properties of olive oil and the cold temperature of your fridge. 

Olive oil is known for its health benefits but has a unique characteristic—it solidifies at cold temperatures. This reaction is natural. 

When combined with sun-dried tomatoes, which have had most of their water content removed, they absorb some of the oil, altering their texture and causing a change in color. 

This process does not indicate spoilage. 

As the oil-packed tomatoes reach room temperature, their appearance should return to normal, ensuring they retain their intense flavor and chewy texture.

How Long Will Vacuum Sealed Sun-Dried Tomatoes Last?

Experts agree, vacuum sealing can significantly extend the life of sun-dried tomatoes. When sealed properly, they can last even beyond their expected shelf life, sometimes reaching up to 2-3 years. 

Check out our detailed tutorial on the different ways to vacuum seal a Mason jar here. 

Even being vacuum sealed, however, you need to pay attention to the environment in which your jar or container is stored. 

Temperature is the biggest influencer. Exposure to high temperatures can lead to deterioration quick, so be sure to store in a cool, dark place.

Are Sun-Dried Tomatoes Supposed to Be So Dark (Almost Black)?

You’ve opened a jar of sun-dried tomatoes and noticed their color seems unusually dark, almost black. What’s going on?

Sun-dried tomatoes undergo significant color transformations during the drying process. The reduction of water content concentrates their flavor and alters their hue. 

Such changes are a hallmark of the drying method, whether achieved through sun drying, a dehydrator, or even an air fryer (yep, some air fryers have a dehydrating function!). 

However, a very dark, almost black color could signal a few possibilities. 

One, it might simply reflect the variety of tomato or the intensity of the drying method used. Different types of sun-dried tomatoes can be naturally darker than others. 

Plum tomatoes and Roma tomatoes, for instance, often become much darker when dehydrated. 

Two, improper storage could lead to significant color changes. Sun-dried tomatoes, whether oil-packed or dry-packed, demand storage in a cool, dark place. Exposure to light or heat for a long time might darken them further than intended. Additionally, an excessively lengthy drying time can deepen their color. 

While a darker shade doesn’t always mean spoilage, it’s crucial to inspect for the other signs discussed above.