Instructions
1. Prep the Tomatoes:
Wash and dry the tomatoes. Cut them in half and remove the stems. Then, cut each half into quarters.
2. Roast to Concentrate Flavor:
Preheat your oven to 200°C (400°F). Line several baking sheets with parchment paper. Arrange the tomato quarters in a single layer on the sheets. Sprinkle generously with coarse salt and your chosen herbs (thyme/rosemary). Roast for about 1 hour, or until the tomatoes have shriveled and slightly caramelized, but are not completely dried out. They should still be soft.
3. Prepare the Jars and Aromatics:
While the tomatoes are roasting, prepare your garlic. Soaking the cloves in warm water for a few minutes will make them easier to peel. Once peeled, finely chop the garlic. Thoroughly wash and dry three 600 ml glass jars with airtight lids.
4. Layer the Jars:
Place a portion of the chopped garlic and a pinch of herbs at the bottom of each clean, dry jar. Begin filling the jars with the roasted tomatoes, pressing them down gently to remove any air pockets. As you fill, add another small layer of garlic and herbs in the middle.
5. Cover with Oil and Seal:
Once the jars are full, leaving about 2 cm (¾ inch) of headspace at the top, slowly pour olive oil over the tomatoes until they are completely submerged. Tap the jar gently on the counter to help any air bubbles rise to the surface. Add more oil if needed.
6. The Sealing Process:
Wipe the rims of the jars clean, seal the lids tightly, and turn the jars upside down. Let them rest inverted for about 10 hours. This helps create a vacuum seal. After 10 hours, turn the jars right-side up and store them in a cool, dark, and dry pantry. The sealed jars will keep for many months.
Chef’s Tips & Notes
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Leftover Tomatoes? If you have a small batch of leftover roasted tomatoes, you don’t need to jar them. Place them on a tray, season with salt, and let them dry further in the sun (or a very low oven). Once fully dried, store them in sealed bags in the refrigerator for use like sun-dried tomatoes.
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Safety First: Always ensure your tomatoes are fully submerged in oil. If you notice any signs of spoilage (e.g., bubbling, off smells, or mold) when opening a jar, discard the contents immediately.
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Get Creative: Feel free to add other aromatics to your jars, such as peppercorns, chili flakes, or fresh basil leaves (though fresh herbs may affect shelf life slightly).
Frequently Asked Questions
Q: How does this method preserve tomatoes for so long?
A: The roasting process removes most of the water content, which inhibits the growth of bacteria. Sealing them in oil, away from air, creates an anaerobic environment that prevents spoilage.
Q: What are the essential ingredients?
A: The core ingredients are ripe plum tomatoes, olive oil, salt, and aromatics like garlic and hardy herbs (thyme/rosemary).
Q: How should I use these preserved tomatoes?
A: They are incredibly versatile! Use them on bruschetta, toss them with pasta, add them to salads, sandwiches, or as a topping for pizza and focaccia. The flavored oil is also delicious for dipping bread!
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