Pack in Jars
Sterilize your glass jars by boiling them or baking them at 100°C (212°F) for 15 minutes. Let cool. Then layer the tomatoes in the jars, optionally adding herbs or garlic between layers.
Cover With Olive Oil
Fill the jar with olive oil until the tomatoes are fully submerged. Gently tap the jars to remove air bubbles. Leave at least 1 cm (½ inch) of space at the top.
Seal & Store
Close the jars tightly. Store them in a cool, dark place (like a pantry or cellar). Once opened, refrigerate and consume within a week.
Shelf Life & Safety
When done correctly, these tomatoes can last up to 2 years unopened. Key to safety is ensuring:
Tomatoes are fully dried
Jars are sterilized
Tomatoes are always completely covered in oil
Avoid any signs of spoilage such as cloudiness, fermentation, or gas buildup. When in doubt, discard.
How to Use Them
These oil-preserved tomatoes are rich, flavorful, and incredibly versatile:
Add to pasta or risotto
Use on bruschetta or pizza
Blend into sauces
Serve alongside cheese and charcuterie
Final Thoughts
If you’ve been tossing extra tomatoes or relying on acidic vinegars for preservation, this method is a total game-changer. It keeps your tomatoes tasting like tomatoes—pure, rich, and ready when you are. Try it once, and you’ll never want to go back to store-bought.
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