Tired of bland, out-of-season tomatoes? Capture the taste of summer with this simple method for preserving tomatoes in oil. Forget complicated canning with vinegar and water baths! This recipe uses your oven to concentrate the flavor, resulting in intensely delicious tomatoes you can enjoy all winter long on pasta, bread, or straight from the jar.
Yield: 3 jars (600 ml size)
Prep Time: 20 minutes
Cook Time: 1 hour
Resting Time: 10 hours
Ingredients
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5 kg (approx. 11 lbs) small, firm, plum tomatoes (like Roma or San Marzano)
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High-quality olive oil (approx. 90 ml total, or 30 ml per jar)
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1 large head of garlic
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1-2 tsp dried thyme or rosemary (or a mix of both)
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Coarse salt, to taste
Instructions:
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