Tomatoes in Oil: A Simple, Flavourful Preserved Delight

Variations and Customisation

If you prefer, you can also use roasted tomatoes for a deeper, caramelised flavour. Simply cut the tomatoes in half and arrange them on a baking sheet lined with parchment paper. Sprinkle with basil, a drizzle of olive oil, and garlic. Roast until caramelised, then continue with the jarring and bottling process as described.

Pro Tips for the Best Tomatoes in Oil

• Choose the best tomatoes: For optimal flavour, choose tomatoes that are at their ripest and, ideally, vine-ripened. Smaller varieties like cherry tomatoes work particularly well for this preserving method.
• Infuse the oil: Add other fresh herbs to the jar when bottling—rosemary, thyme, or oregano all work wonderfully to infuse the oil with additional flavour.
• Use fresh herbs only: Always use fresh herbs for this recipe, as dried herbs can become bitter during the preserving process.
• Add some heat: For a touch of spiciness, add crushed red pepper flakes to the jars alongside the other seasonings.
• Fruity twist: If you want a fruitier taste, add a strip of lemon or orange zest to the oil before sealing.
• Top up with oil: As you take tomatoes out of the jar, remember to top it up with more olive oil if necessary to keep the remaining tomatoes fully submerged.

Serving Suggestions

There are so many tasty ways to enjoy these preserved tomatoes. Add them to your favourite pasta dish for a burst of flavour, serve them alongside grilled meat, chicken, or fish, or incorporate them into a fresh chicken salad. They are also delicious on sandwiches or served simply with freshly baked bread and a drizzle of their own infused oil.

Storage Instructions

Store the sealed jars of tomatoes in the refrigerator for up to 2 weeks. Once opened, keep them refrigerated and use within a few days. This recipe is perfect for making ahead of time—allow the jars to come to room temperature before serving for the best flavour.