ROASTED CHERRY TOMATOES IN OIL with mixed herbs
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Recipe type: Jarred goods
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
 
Roasted cherry tomatoes in olive oil are both excellent for pasta, risotto, salads, and also to eat during an aperitif, with olives, cured meats, and cheese. They can be flavored with many herbs and scents: here, I have prepared some with fresh oregano and some others with garlic, capers, and parsley. Try to make them; the taste of these roasted tomatoes after a few weeks stored in the dark is so yummy!
Ingredients
  • 2¼ lb (1 kg) cherry tomatoes
  • 2 tbsp pickled capers
  • 1¾ (400 ml) extra virgin olive oil
  • 1 pint vinegar
  • 2 tbsp fresh oregano
  • 1 tbsp fresh parsley
  • 3 cloves of garlic
  • to taste table salt
Instructions
  1. INTO THE OVENPreheat the oven to 285 ° F. Wash and dry the cherry tomatoes, then place them on a baking tray lined with oven paper. Season the cherry tomatoes with 5 tablespoons of olive oil and a pinch of salt then toss them to distribute the seasoning. After that, bake the cherry tomatoes for 1 hour and 45 minutes. Finally, let them rest in the oven off for another half hour or so.
  2. STERILIZE THE JARSMeanwhile, the tomatoes bakes in the oven put the jars in a pot along with the caps wrapped in clean cloths. Fill the pot with water, making sure to cover the jars with water at least 3 inches above their height. Put the pot on the heat and count 30 minutes from when the water starts to boil. Then remove the pot from the heat and let the water cool down. Now take the jars and caps out of the pot and let them dry upside down on a clean cloth until they are perfectly dry.
  3. HERBS AND GARLICPrepare a mixture with ½ pint of vinegar and ½ pint of water, then bring to boil in a small pot. It is possible to change the amount of solution depending on your pot, but it is critical to mantain the 1:1 ratio, and boil the ingredients in at least 1.5 inches of liquid. Now, boil the herbs and garlic 3 minutes, then raise and let them dry perfectly over a clean cloth. Another option is to opt for dried herbs and garlic: in this case, it is not necessary to boil them into the solution before using.
  4. STORING ROASTED CHERRY TOMATOESWhen the roasted cherry tomatoes are cooked, let them reach room temperature. Now, gently store them in the jars as soon as possible, alternating scents and herbs. I prepared some with oregano and others with parsley, pickled capers, and crushed garlic. Leave the last finger of the jars empty then fill the remaining space with olive oil. Just be sure to submerge tomatoes completely. The day after, open the jars and check if cherry tomatoes are still completely immersed, otherwise add more oil. Cherry tomatoes prepared in this way may be used immediately, but the Italian tradition wants the tomatoes stored in a dark, fresh and dry place, at least 1 month. If you are not comfortable with long preserving, just store the jars into the fridge up to 5 days. Before sampling the tomatoes, open the jar and check that there are no mold or weird discoloration. After sampling store the remaining tomatoes and consume in a few days.
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Recipe by philosokitchen at https://philosokitchen.com/roasted-cherry-tomatoes/