This is a new dish I developed today. I did a lot of research on preserving, but avoiding the full canning process…because ugh. These tomatoes should keep in the fridge for months, as long as they are covered in olive oil. Air is the enemy. You may need to add additional oil as you remove these tasty tomatoes for recipes – sauces, tomato bread, etc. In the end, you’ll also have tomato infused olive oil. So really it’s a win win!
Ingredients (for three pint jars)
- All your end of season tomatoes – cherry, heirloom, all of them – buy more if you need to – I had about a pound of tomatoes.
- Garlic – I used one or two cloves per pint jar
- 6 Sprigs of fresh rosemary – 2 per jar
- 2-ish cups olive oil
- 1 tsp salt
Wash, trim, and slice your tomatoes. I used a wide variety – cherry, heirloom, and roma. I left the smallest cherry tomatoes whole for variety. Place in a baking dish, or use the top of your roasting pan like I did. Season with salt.
WASH YOUR JARS AND LIDS!
Roast at 400 for 25 minutes. Let cool. Spoon evenly into your jars leaving an inch of space at the top. Tuck the garlic and fresh rosemary into the jars. Pour olive oil in slowly, using a spoon to help it filter throughout the tomatoes. Make sure there are no hiding air pockets. Top off with olive oil, and lid.
Again, these should keep in the fridge for months as long as the olive oil level remains to the rim. I don’t think mine are going to last very long. I will plant more tomatoes next year.