How to Preserve Tomatoes in Olive Oil. This is my all time favorite way to preserve my summer tomato harvest.
It took me years to try the canning thing. Once I did I noticed, it was a hot afternoon spent with very little product to show for such lenghty work. Don’t misunderstand me, there is definitely a place for canning between jams and applesauce. But for the veggies, I say, let’s impart another method in an attempt to escape a bit of that all day heat that one endures in the preservation of food. Shall we?
If you were not aware. People have been packing and perserving food in olive oil for generations. Possibly longer then the canning method itself. Once I heard of this method, I had to try it myself. It seemed way to easy not to. I am so glad I did because it is my favorite way to eat tomatoes, cook them and of course, preserve them.
What You Will Need Preserve Tomatoes in Olive Oil:
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)
A bundle of rosemary or thyme (optional)
Slice tomatoes in half. Place them in a baking dish like the one shown. Dash them with some salt and you can add some rosemary or thyme if you like a bit of herbs. If not, simple leave out. Bake at 300°F/149°C for about 20 – 25 minutes.
The desire here is to warm them through until their skin splits . Not to over cook them. Once done, let them cool before handling. 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 refridgerator.
When perserving 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.