Preserved Tomatoes in Olive Oil

Preserving vegetables in olive oil is a age-old practice that is a great option if you don't have the time, space, or inclination to start canning your own tomato sauce. Cherry tomatoes work great for a recipe like this, no chopping required - it couldn't be easier!

Use your preserved tomatoes on pizza, on a charcuterie board, or spooned straight from the jar!

Preserved Tomatoes in Olive Oil

Tomatoes (I prefer cherry tomatoes for this)
Olive oil
Salt (or seasonings of choice)
Clove garlic (optional)
Springs of fresh rosemary (optional)


Preheat the oven to 400 degrees.

Spread the tomatoes in a single layer on a baking sheet before drizzling them with a touch of olive oil.

Sprinkle the tomatoes with salt & roast in the oven for 20 minutes, until the skins have split and the tomatoes are fragrant but still firm enough to hold together.

Scoop the tomatoes into a glass jar, adding in the garlic and rosemary if desired. Leave 1″ of headspace at the top of the jar.

Top the jar off completely with olive oil. Using a butter knife, insert it on the inside of the jar, around the tomatoes, helping to release any air bubbles trapped inside.

Again, make sure all the tomatoes are covered with olive oil at this point, adding more oil if needed.

Place a lid and label on the jar before transferring them into the refrigerator for long-term storage.

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