Preserved Cherry Tomatoes are not just a recipe; they are a revelation in the culinary world. This method of preserving cherry tomatoes enhances their natural sweetness and infuses them with a savory depth that can elevate any dish. Whether you’re looking to add a burst of flavor to your pastas or bring a touch of gourmet to your salads, Preserved Cherry Tomatoes offer a versatile solution, preserving the essence of summer in every jar.
Preserved Cherry Tomatoes Ingredients
For this recipe, you will need:
- 2 pints heirloom cherry tomatoes, a colorful assortment for visual appeal,
- ¾ cup of the finest olive oil you can find, enough to submerge the tomatoes,
- 3 sprigs of fresh thyme for a hint of earthiness,
- 6-8 basil leaves, gently torn to release their fragrant oils,
- 3 cloves of garlic, smashed to infuse a subtle aroma,
- ½ teaspoon of salt to enhance the natural flavors, and
- A few cracks of black pepper for a touch of spice.
To create this delightful preserve:
- Begin by Preheating your oven to a low 225 degrees F, setting the stage for the slow roasting process.
- Prepare the Tomatoes by spreading them on a large baking sheet, creating a canvas of vibrant colors. Intersperse the tomatoes with thyme, basil, and garlic, ensuring a harmonious blend of flavors. Generously drizzle with 3 tablespoons of olive oil, engaging all the ingredients in a glossy coat, particularly safeguarding the garlic and herbs from crisping.
- Season and Embark on Roasting, sprinkling salt and pepper evenly, then stirring to ensure a uniform coat. Allow the tomatoes to roast slowly for 2½ to 3 hours, occasionally stirring, until they achieve a beautifully blistered and condensed appearance. The duration may vary slightly, depending on the moisture content of your tomatoes, so keep a vigilant eye.
- Conclude by Preserving the roasted tomatoes; after a taste test and any final seasoning adjustments, carefully remove the garlic and herbs to prevent potential spoilage. Transfer the tomatoes into a sterilized jar, immersing them completely in olive oil, sealing their freshness.
- Regarding Storage, these preserved tomatoes are ideally kept in the refrigerator for approximately 4 weeks. Should the olive oil solidify, simply allow the jar to acclimate to room temperature before serving, restoring the oil to its liquid state. For an extended shelf life, consider freezing the tomatoes in the oil, where they will remain delectable for 4 to 6 months.
- Maintain Cleanliness by using clean utensils when serving the tomatoes, thus extending their freshness. Be mindful, if any mold appears, it’s time to discard the batch.
- These tomatoes are a treasure trove of antioxidants, courtesy of both the tomatoes and olive oil,
- They are low in calories, making them a guilt-free addition to any meal,
- The olive oil enriches them with heart-healthy fats.
Can I opt for other tomato varieties in this recipe?
Certainly, while cherry tomatoes are preferred for their sweetness and size, grape tomatoes can serve as a suitable alternative.
What are some creative ways to enjoy these preserved tomatoes?
They can be beautifully incorporated into pasta dishes, elevate salads, or savored as a delightful appetizer. Additionally, they make a splendid topping for bruschetta or crostini, adding a burst of flavor.
Is it crucial to remove the garlic and herbs before preserving?
Indeed, removing the garlic and herbs prior to jarring is essential to prevent any potential spoilage and ensure the longevity of your preserved tomatoes, maintaining their pristine condition.Print
- 2 pints cherry tomatoes, I use heirlooms of all colors
- 3/4 cup of the best olive oil you can afford or enough to cover, divided
- 3 sprigs of fresh thyme
- 6–8 basil leaves torn
- 3 cloves of garlic smashed with the side of a knife
- ½ teaspoon salt
- A few cracks of black pepper
Preheat the oven to 225 degrees F. Rinse and dry the tomatoes, then spread onto a large baking sheet. Add the thyme, basil and garlic to the pan, then drizzle with 3 tablespoons olive oil and toss with your hands, making sure everything is coated, especially the garlic and herbs to keep them from getting crispy.
Sprinkle with salt and pepper, then give a good stir to coat everything. Roast for 2 1/2 hours to 3 hours, stirring a few times throughout, or until tomatoes are blistered and shrunken as shown above. The time can vary depending on how much moisture is in your tomatoes.
Taste one and sprinkle with a little more salt if needed. Remove garlic and herbs, as they can spoil and are not safe for preserving, then add the tomatoes to a sterilized jar (thoroughly washed with soapy hot water).
Cover completely with olive oil and store in the refrigerator for 4ish weeks, just make sure they stay completely submerged in the oil. The olive oil will harden in the refrigerator, which is fine, just let sit out before serving and it will return to liquid. You can also freeze these tomatoes in the oil, and they will last 4 to 6 months!
- Your tomatoes in olive oil may last longer than what’s noted. Use clean utensils to scoop them out when you’re serving to not invite anything else into the jar. This will extend the life. If you see mold, that is when they have gone bad.
- Prep Time: 5 MINUTES
- Cook Time: 2 HOURS 30 MINUTES