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This Homemade Tuscan Seasoning is a savory blend of herbs, garlic, and sun-dried tomatoes that adds rich Tuscan-inspired flavor to chicken, pasta, vegetables, soups, and more.
There’s a particular kind of dinner that smells incredible the moment it hits the pan — the kind where someone wanders into the kitchen asking what you’re making before you’ve barely started. A good Tuscan seasoning blend is usually the reason. The combination of oregano, rosemary, basil, thyme, garlic, and sage has a way of making everything smell and taste like it came from a trattoria in the Italian countryside, even when it’s just a weeknight chicken breast or a simple pasta.
What makes this blend distinctly Tuscan: True Tuscan cooking relies on a handful of bold aromatics — rosemary, sage, garlic, and thyme — rather than the sweeter, more oregano-forward profile of southern Italian cooking. The addition of sun-dried tomatoes is the finishing touch that gives this blend a savory depth and a subtle sweetness that’s unmistakably Italian.
You’ll need
How to make Tuscan seasoning
- Lightly crush the dried rosemary with a mortar and pestle or between your fingers.
- Combine all ingredients: Add all the ingredients to a small bowl or directly into a spice jar: dried oregano, basil, marjoram, thyme, garlic powder, sun-dried tomatoes, crushed rosemary, sage, onion powder, parsley, kosher salt, and red pepper flakes if using.
- Mix until evenly blended: Stir thoroughly with a spoon or whisk, or seal the jar and shake well for 30 seconds. Make sure the sun-dried tomato pieces are evenly distributed — they can clump slightly due to their texture.
- Use or store: Use immediately in your recipe, or transfer to an airtight spice jar. Label with the date and store in a cool, dark place for up to 6 months. This recipe makes about ⅔ cup — enough for many uses.
How to use Tuscan seasoning
- Chicken (per pound): Use 1–1½ teaspoons, tossed with olive oil before roasting or grilling.
- Pasta Sauce: Stir in 1–2 teaspoons while the sauce simmers.
- Vegetables (per pound): Toss with 1 teaspoon and olive oil before roasting.
- Marinades: Use 2 teaspoons per ¼ cup olive oil and lemon juice.
- Soups & Stews: Add 1–2 teaspoons early in the cooking process.
- Breadcrumbs & Coatings: Mix 1 teaspoon into ½ cup breadcrumbs for chicken, fish, or vegetables.
| Use It On | How to Use It |
|---|---|
| Tuscan Chicken | Rub onto chicken before roasting, grilling, or pan-searing. |
| Pasta Sauce | Stir into marinara or cream sauce while simmering. |
| Roasted Vegetables | Toss with olive oil before roasting. |
| Pizza or Flatbread | Sprinkle over the dough before adding toppings. |
| White Bean Soup | Add 1–2 teaspoons early in the cooking process. |
| Baked Fish | Press onto salmon, cod, or halibut before baking. |
| Pork Tenderloin | Rub generously over the meat and let rest before cooking. |
| Garlic Bread | Mix into softened butter and spread on bread before baking. |
Helpful tips
- Crush the rosemary first. Lightly crush it between your fingers so it blends evenly with the other herbs.
- Use fresh spices. Older dried herbs lose flavor over time, so fresher spices will give you a more vibrant seasoning blend.
- Finely chop the sun-dried tomatoes. Smaller pieces distribute more evenly throughout the blend and store better.
- Make a double batch. This seasoning keeps well, so it’s worth making extra for future meals.
- Shake before using. Garlic and onion powder tend to settle, so give the jar a quick shake before measuring.
Storage
- Storage Time: Up to 6 months
- Store In: Airtight jar in a cool, dark pantry
- Refrigeration: Not required
- Freezing: Not needed
- Label & Date: Mark the jar with the date you made it
- Freshness Tip: Track storage time from the day the seasoning is mixed
Keep the jar away from the stove — steam and heat degrade dried herbs faster than anything else. A cool, dark cupboard away from any heat source extends the life of the blend significantly. If it starts to smell faint or flat, it’s time to mix a fresh batch.
Frequently asked questions
Not quite. Italian seasoning typically contains a simple blend of herbs such as oregano, basil, and thyme. Tuscan seasoning often includes additional ingredients like garlic, onion, rosemary, sage, or sun-dried tomatoes for a richer flavor.
Yes. Simply leave them out if you don’t have any on hand. The seasoning will still be flavorful, though the tomatoes add a distinctive Tuscan-inspired touch.
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Homemade Tuscan Seasoning for Chicken, Pasta & Vegetables
Ingredients
- 2 tablespoons dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried marjoram
- 1 tablespoon dried thyme
- 1 tablespoon garlic powder, or granulated garlic
- 2 teaspoons finely diced dry sun-dried tomatoes*
- 4 teaspoons dried rosemary, lightly crushed
- 2 teaspoons dried sage
- 2 teaspoons onion powder
- 2 teaspoons dried parsley
- 1 teaspoon kosher salt
- 1 teaspoon crushed red pepper flakes, optional
Instructions
- Add all ingredients to a small bowl or spice jar.
- Mix well: Stir or shake until well combined.
- Use or save: Use immediately or store in a cool, dark place for up to 6 months for the best flavor. Recipe Yield: About ⅔ cup Tuscan seasoning.
Notes
- *Sun-Dried Tomato Tip: Use dry-packed sun-dried tomatoes, not the oil-packed variety. Finely chop them before mixing so they distribute evenly throughout the seasoning blend.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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