SLOW ROASTED CHERRY TOMATOES PRESERVED IN OLIVE OIL
A way to preserve cherry tomatoes with olive oil and roasting.
Provided by Amanda Paa
Categories Canning & Preserving
Time 2h35m
Number Of Ingredients 7
Steps:
- Preheat the oven to 225 degrees F. Rinse and dry the tomatoes, then spread onto a large baking sheet. Add the thyme, basil and garlic to the pan, then drizzle with 3 tablespoons olive oil and toss with your hands, making sure everything is coated, especially the garlic and herbs to keep them from getting crispy.
- Sprinkle with salt and pepper, then give a good stir to coat everything. Roast for 2 1/2 hours, stirring a few times throughout, or until tomatoes are blistered and shrunken as shown above.
- Taste one and sprinkle with a little more salt if needed. Remove garlic and herbs, as they can spoil and are not safe for preserving, then add the tomatoes to a sterilized jar (thoroughly washed with soapy hot water).
- Cover completely with olive oil and store in the refrigerator for 6 weeks (or longer) just make sure they stay completely submerged in the oil. The olive oil will harden in the refrigerator, which is fine, just let sit out before serving and it will return to liquid.
HERB-ROASTED OLIVES & TOMATOES
Eat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. -Anndrea Bailey, Huntington Beach, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 cups.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Combine the first 5 ingredients on a greased 15x10x1-in. baking pan. Add oil and seasonings; toss to coat. Roast until tomatoes are softened, 15-20 minutes, stirring occasionally.
Nutrition Facts : Calories 71 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.
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