Tomatoes in Oil: A Simple, Flavourful Preserved Delight
Ingredients
Cherry tomatoes – as needed (ripe and preferably vine-ripened)
Garlic – several cloves
Fresh basil – a handful of leaves
Salt – to taste
Oregano – to taste
White wine vinegar – a splash
Extra virgin olive oil – as needed, to cover
2 glass jars with lids – sterilised
Method
Sterilise your glass jars by boiling them in water for at least 10 minutes, or heating them in the oven at 110°C (225°F) for 20 minutes. Allow them to cool and dry completely.
Slice several cloves of garlic into thin rounds. Place some of the garlic slices into the bottom of each sterilised jar.
Add a layer of fresh basil leaves, a pinch of salt, a sprinkle of oregano, and a splash of white wine vinegar to each jar.
Prepare the cherry tomatoes: cut some of them in half, while leaving the rest whole. This combination creates a lovely variety of textures in the finished preserve.
Begin layering the tomatoes into the jars, alternating with additional garlic slices, fresh basil leaves, salt, and oregano as you go. Pack them in reasonably snugly but without crushing.
Once the jars are filled, pour extra virgin olive oil over the tomatoes until they are completely submerged. Gently tap the jars on the counter to release any trapped air bubbles, and top up with more oil if needed.
Wipe the rims of the jars clean, seal with the lids, and place the jars in a large pot filled with water (ensuring the jars are fully covered). Bring to a boil and process for 30 minutes to seal the jars.
Remove the jars from the water and allow them to cool completely. Check that the lids have sealed properly (the centre should not flex when pressed).
Transfer the sealed jars to the refrigerator and allow the tomatoes to marinate for at least a few days—the flavour will continue to develop over time. Serve with crusty bread and enjoy!
