A Glug of Oil

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Slow Roasted Semi Dried Tomatoes Preserved in Oil

A couple of weeks back a good friend of mine Mary gave me some lovely tomatoes; loads of lovely tomatoes.  So what to do?  Well I decided the best thing was to preserve them in olive oil.

Love the gorgeous colours.

Slow Roasted Semi Dried Tomatoes Preserved in Oil

Of course the jar has to be filled to the brim with oil to keep air out and the tomatoes will stay ready to use when you want.  Sauces on top of a pizza, or however else you fancy them. 

It's vital to sterilise your kilner jar first. Remove the rubber seal and either wash the jar and the seal in very hot water or pop them in the dishwasher.  Now put the jar (not the seal) into the oven for 10 minutes at 170C/325F or Gas 3 and leave them to cool.  

Don't be touching the inside now they're sterile.  I can't think why you would need to, just saying!
Leave the oven at the same temperature ready to cook your tomatoes.

Make sure you tomatoes are washed and dry. 
Cut each tomato in half through the center and put them on a large, shallow  baking tray lined with greaseproof paper.

Drizzle with olive oil and sprinkle on some dried oregano or thyme along with a little sea salt.
Depending how many tomatoes you have you might need to use two trays.  Leave the tomatoes to cook for around 2 to 3 hours at 170C/325F or Gas 3

Preserved Tomatoes in Olive Oil

Once they've cooled, put them into your kilner jar and fill to the top with extra virgin olive oil.  Store in the fridge and they will keep for a couple of weeks.

Thank you to Mary for giving me such a lovely lot of nice tomatoes!

1 comment

  1. I was at the farm market the ther day and was so impressed by all of the varieties of tomatoes.


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