How To Preserve Tomatoes in Olive Oil
Oil Pack Tomatoes With Me
Don’t misunderstand me, there is a place for this sort of canning between jams, applesauce and whatever else you’d like to store. So I am glad I finally learned just how to do it. But for a small batch of tomatoes, I say, let’s impart another method in an attempt to escape the heat that one endures in the preservation of food. Shall we?
Each summer I grow san Marzano tomatoes and sometimes I have a lot of tomatoes to jar and sometimes not. However, even when doing a small batch for future use I find this method worth doing.
An Old Method
If you were not aware. People have been packing and preserving food in olive oil for generations. Possibly longer than the hot water canning method itself. Once I heard of this method, I had to try it. It seemed way too easy of a method to work. However, I am so glad I did because it has become my favorite way to eat tomatoes, cook them and of course, preserve them. The best part might just be the rich flavor the tomatoes have from being stored in olive oil as opposed to not.
If you love preserving tomatoes in olive oil you will also enjoy making your very own sun-dried tomatoes to preserve with this same method. Be sure to check out my full tutorial for How to Make Sun Dried Tomatoes in the Oven. These are oven-dried tomatoes so the process is a lot quicker.
Oil Packed Tomatoes Are…
- A great way to store fresh tomatoes including small cherry tomatoes or larger tomatoes.
- A much easier way of canning tomatoes that will keep for a long time.
- Great for adding in fresh herbs.
- A version of preserved tomatoes and an old home food preservation method.
- Great for enjoying during winter months and in Italian dishes.
What You Will Need
Tomatoes (any type you like)
A large bottle of your favorite olive oil
Mason Jars (I use pint-sized jars but any size you prefer is fine just make sure you use a glass jar or jars)
Sea salt
A bundle of rosemary or thyme (optional)
Butter Knife
Directions
First start by boiling water to drop your jars in. As in hot water canning, you will want to place your tomatoes in a sterilized jar. Slice tomatoes in half or core them. Place tomatoes in a baking dish in a single layer.
Note: For best results use ripe tomatoes. Not under ripe or overly ripe ones that will turn to mush.
Dash them with some salt and you can add some rosemary or thyme if you like a bit of herbs to help season. If not, simply them leave out. Bake at 300°F for about 20 – 25 minutes.
Note: We are not going for roasted tomatoes here, a low temperature oven helps remove the tomato peels for storage so make sure to keep an eye on the timer.
The desire here is to warm them through until their skin splits. Not to cook them. Once done, let them cool before handling them. You can take the peels off if you would like. They peel easily off by hand. Using an awaiting mason jar, begin packing them inside. Smashing them down as you fill. Once at about the rim level, pour in the olive oil.
Take a butter or steak knife and run it along the sides to get out any air bubbles that may have gotten stuck. Fill the jar with a bit more olive oil if needed. Make sure the tomatoes are underneath the oil completely. Wipe the rim and place the lid on. Store them in the refrigerator.
When preserving food this way, the trick is to make sure the tomatoes are completely under the oil and never exposed to oxygen. Oxygen is what will create mold. Make sure the tomatoes are submerged underneath the oil each time you scoop some out and add more if you need to. These tomatoes will last several weeks or even months if you make sure to top them off each time you open the jar.
Notes
- You can use pure olive oil or extra-virgin olive oil for this.
- If you add fresh garlic or any herbs like fresh basil you will need to make sure they are well underneath the oil just like the tomatoes are so that they don’t build up any mold from being exposed to oxygen.
- Unlike canning where you store the jars at room temperature, oil packed tomatoes need to be stored in a fridge or cold room.
- When removing tomatoes it is important to always wipe the inside of the jar with a clean tea towel and refill the oil as needed.
FAQ
Does it matter the type of tomatoes you use?
No, it does not. I use all sorts of different tomatoes, honestly, I any thing that grows I keep. So it doesn’t matter if they are full-sized tomatoes or cherry tomatoes I do a large batch and preserve them all in the same jars.
Should I use extra virgin olive oil or pure olive oil?
I happen to pure olive oil but extra virgin olive oil will work just fine for this too.
How long will they keep in the fridge?
These tomatoes will last a couple of weeks or even months in the fridge as long as the tomatoes are contained beneath the oil so that no oxygen can get to the fruit inside. If you open the jar and scoop out any tomatoes be sure to wipe the rim and top off with oil to ensure the fruit stays beneath the oil line and there are no bits around near the surface.
How do I know if the tomatoes are still good?
Do a visual inspection at the surface and around the rim area. If you see any mold, throw them out. The olive oil creates a barriers between the oxygen and the tomatoes so it is crucial in this method that the tomatoes and any herbs or smaller pieces are underneath the oil. If you scoop the tomatoes out and refill the jar, make sure there are not pieces of tomato on the lid or rim before placing the lid back on to store.
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