As we round the corner into autumn you may find yourself with an abundance of tomatoes. This recipe for preserving tomatoes in olive oil is a must-have! The flavor is incredible, and the best part is you can process the tomatoes as they come off the vine!
- Tomatoes (I prefer cherry tomatoes for this)
- Basil Premium Extra Virgin Olive Oil
- Salt (or seasonings of choice)
- Clove garlic (optional)
- Springs of fresh rosemary (optional)
- Preheat the oven to 400 degrees.
- Spread the tomatoes in a single layer on a baking sheet before drizzling them with a touch of olive oil.
- Sprinkle the tomatoes with salt.
- Roast the tomatoes in the oven for 20 minutes, until the skins have split, and the tomatoes are fragrant but still firm enough to hold together.
- Scoop the tomatoes into a glass jar, adding in the garlic and rosemary if desired. Leave 1″ of headspace at the top of the jar.
- Top the jar off completely with olive oil. Using a butter knife, insert it on the inside of the jar, around the tomatoes, helping to release any air bubbles trapped inside. Again, make sure all the tomatoes are covered with olive oil at this point, adding more oil if needed.
- Place a lid and label on the jar before transferring them into the refrigerator for long-term storage.