Roasted Cherry Tomatoes in Olive oil
- info981985
- Aug 2, 2021
- 1 min read
Woke up somewhere in the earlier early hours to go check on my humming oven and these trays of bright bursting red cherry tomatoes… shrivelling away with thyme… plotting around in slippers whilst potting so to speak 🍅
So you place your harvest out on a tray
Sprinkle over some salt and pepper
Add fresh twigs of thyme or organum if you have
If they are not overly sweet sprinkle the odd tablespoon of castor sugar over as well
Leave on a low (120’C) oven for 2-4 hours depending on the size of the tomatoes
Go to bed
Ideally the oven then would’ve switched off and the bell wouldn’t have woken the Jack Russel…
(Everything is a party for a Jack Russel! 🤦🏻♀️)
When slightly cooled grab some jars and lids, place in a pot, pour over some boiling water to sterilise, carefully load tomatoes into the jar loosely to the top
* secret note: add 100ml (1/4 of a jar) of white Balsamic vinegar… then top with a good quality olive oil to the brim and close carefully to seal
Shake now and then when walking past, store in the pantry for about a month, but do use at regular intervals over fresh ciabatta with torn mozzarella and basil 🌿
That sounds absolutely delicious! 😍 Perfect way to preserve the flavor of summer. For longer shelf life and extra freshness, instead of just sealing with a lid, you could even use a heat induction seal liner it helps lock in the taste, prevent leaks, and keep those tomatoes safe just like store-bought jars.