How To Preserve Tomatoes in Olive Oil
Oil Pack Tomatoes With Me
Don’t misunderstand me, there is a place for canning between jams and applesauce. So I am glad I finally learned just how to do it. 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?
Why I Prefer This Method Over Canning
If you were not aware. People have been packing and preserving food in olive oil for generations. Possibly longer than the canning method itself. Once I heard of this method, I had to try it myself. 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 the full tutorial for How to Make Sun Dried Tomatoes in the Oven.
Oil Packed Tomatoes Are…
- A good way to store fresh tomatoes.
- One of my favorite ways to jar my summer tomatoes or any time of year I have an abundance of beautiful tomatoes to preserve.
- Able to be flavored with fresh herbs, flaky sea salt or garlic cloves.
- Perfect for using grape tomatoes,Roma tomatoes, small tomatoes or any other variety of ripe tomatoes you have.
- An easy recipe and method that does not require a water bath.
What You Will Need To Oil Pack Tomatoes
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
Slice tomatoes in half or core them. 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 to help season. If not, simply them leave out. Bake at 300°F for about 20 – 25 minutes.
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 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.
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