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    ROASTED CHERRY TOMATOES IN OIL with mixed herbs

    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!

    ROASTED CHERRY TOMATOES IN OIL with mixed herbs


    If you like this recipe,Β pleaseΒ click here, leave a comment and vote 5 stars!
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    • 2ΒΌΒ lb (1 kg)Β cherry tomatoes
    • 2 tbspΒ  pickled capers
    • 1 ΒΎ (400 ml) extra virgin olive oil
    • 1 pintΒ white wine vinegar
    • 2 tbspΒ fresh oregano
    • 1Β tbsp fresh parsley
    • 3Β cloves of garlic
    • to taste table salt

    INTO THE OVEN

    Preheat the oven to 285 Β° 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.
    cherry tomatoes

    STERILIZE THE JARS

    Meanwhile, 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.

    sterilize jars

    HERBS AND GARLIC

    Prepare a mixture with Β½ pint of vinegar and Β½ 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.

    ROASTED CHERRY TOMATOES IN OIL with mixed herbs

    STORING ROASTED CHERRY TOMATOES

    When 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.

    ROASTED CHERRY TOMATOES IN OIL with mixed herbs

    Β 

    TAKE A LOOK AT THIS

    JUMBO SHELLS PASTA WITHΒ CREAM OF ASPARAGUS AND ROASTED TOMATOESconchiglioni-con-crema-di-asparagi-e-pomodorini-al-forno

    PRINTABLE VERSION

    5.0 from 4 reviews
    ROASTED CHERRY TOMATOES IN OIL with mixed herbs
     
    Print
    Prep time
    20 mins
    Cook time
    2 hours
    Total time
    2 hours 20 mins
     
    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!
    Author: Filippo Trapella
    Recipe type: Jarred goods
    Cuisine: Italian
    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 OVEN
      Preheat the oven to 285 Β° 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 JARS
      Meanwhile, 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 GARLIC
      Prepare 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 TOMATOES
      When 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.
    5. lt;g class="gr_ gr_81 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling ins-del multiReplace" id="81" data-gr-id="81">aligncenter</g> size-full" title="Preserved roasted cherry tomatoes Italian way!" alt="Preserved roasted cherry tomatoes Italian way!" />
    3.5.3251
    « ITALIAN LEMON SEMIFREDDO covered with meringues
    CREAM OF ASPARAGUS JUMBO SHELLS PASTA WITH roasted cherry tomatoes »

    Reader Interactions

    Comments

    1. Darlene says

      April 02, 2016 at 10:01 am

      This sounds Amazing but You said tomatoes will last up to a year, but is it necessary to seal the jars in a hot water bath?
      Thanks!

      Reply
      • Filippo Trapella says

        April 02, 2016 at 10:49 am

        Hi Darlene,

        In the tradition sealing jars with the preservation in oil is not necessary. Just be sure the tomatoes are completely submerged into the oil all the time of storing. The oil will protect the tomatoes. Check the tomatoes before eating and do not hesitate to discard them if they are over the line of the oil. The water bath could change the oil flavor, but if you feel more safe, do it.

        Reply
    2. Liz says

      April 22, 2016 at 7:22 am

      Do you put the tomatoes in the jars while they are still hot, or do you wait until they have cooled?

      Reply
      • Filippo Trapella says

        April 22, 2016 at 12:17 pm

        Hi Liz,

        This a very good question! Best if the tomatoes reach room temperature before store them in oil. I will add this advice in the recipe description.

        Reply
    3. Peggy C Travaglio says

      May 11, 2016 at 2:41 pm

      Just love this we love to can

      Reply
    4. Sharon Collins says

      May 18, 2016 at 10:27 pm

      So you store them unrefridgerated in a dark cool place. What temperature do you consider cool?

      Reply
      • Filippo Trapella says

        May 19, 2016 at 3:36 am

        Hi Sharon,

        recommended not over 72Β° F

        Reply
    5. Brenda says

      June 14, 2017 at 3:51 pm

      What is the purpose of the vinegar and water? Can you not use fresh herbs/garlic?
      I am growing tomatoes and a few herbs so this is a good way to use the tomatoes.
      Also can these be stored in the fridge or freezer? Thanks sounds like a good way to preserve my harvest.

      Reply
      • Filippo Trapella says

        June 14, 2017 at 6:24 pm

        Hi Brenda, thanks for your question!

        Traditionally, In Italy garlic and herbs used to be added fresh, and some people still preserve them in this way.

        But recently, to avoid any problem with botulinum, it's considered safer to boil the garlic in a solution of water and vinegar in order to adjust its pH. Same thing regarding fresh herbs: they must be boiled and dried with extreme care; otherwise dried herbs are recommended. Tomatoes do not require any treatment because their pH is already acidic enough.

        Remember: you want your jars and lids perfectly sterilized and dried before filling them with tomatoes.

        I have never tried to store my jars in the freezer. I'm afraid the tomatoes would loose in flavor.

        Happy cooking!

        F.

        Reply
    6. Liz says

      June 17, 2017 at 11:35 am

      What type of vinegar did you use?

      Reply
      • Filippo Trapella says

        June 17, 2017 at 5:43 pm

        white wine vinegar

        Reply
    7. Elizabeth says

      July 05, 2017 at 2:55 pm

      cant wait to try..have bumper crop of cherry tomatoes this year.

      Reply
    8. Elizabeth says

      July 05, 2017 at 2:55 pm

      this turned out great.

      Reply
      • Filippo Trapella says

        July 05, 2017 at 3:28 pm

        I'm very happy to hear this, Elizabeth!

        Reply
    9. Dee says

      July 14, 2017 at 5:38 pm

      I can't wait to try this! I'm hoping my Italian husband will wait a month to try them!

      Reply
    10. Maggie says

      July 16, 2017 at 6:43 pm

      Ok, I'm confused! What do you do with the vineager and water you boil the herbs in? Don't they lose flavor into that solution? Do you used the vineager and water or discard it?

      Reply
      • Filippo Trapella says

        July 16, 2017 at 8:23 pm

        Hello Maggie thanks for your comment,
        Just discard the solution after use. You want to boil the hebs and garlic into the vinnegar solution to let them reach the right PH safe for canning.

        Reply
    11. Joyce Jones says

      July 18, 2017 at 11:23 am

      recipe sounds good, great use of cherry tomatoes that produce in abundance.

      Reply
    12. Maxine Benson says

      August 05, 2017 at 2:13 pm

      Hi, 2 pints of solution to boil a small amount of herbs/garlic. Seems somewhat a waste. Couldn't a smaller amount be used with the same 1:1 proportion?

      Reply
      • Filippo Trapella says

        August 05, 2017 at 3:52 pm

        yes, but it's critical maintain the 1:1 proportion, as you said πŸ™‚

        Reply
    13. Tracy says

      August 06, 2017 at 10:02 am

      You are right the tomatoes develop a really nice flavor. I have this on my to do list.

      Reply
    14. Karen says

      August 08, 2017 at 9:12 am

      Why do you need 2 pints of water and vinegar for just 3 cloves of garlic and a few herbs? Seems a lot.

      Reply
      • Filippo Trapella says

        August 08, 2017 at 11:46 am

        Hi Karen, thank you for your comment,
        This morning I've been doing some experimenting to reduce the amount of the solution. It is possible to use half of a pint of vinegar, and half of a pint of water using a smaller pot, but it's critical boil the herbs and garlic in at least 1.5 inches of liquid.

        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.

        Happy cooking πŸ™‚

        Reply
    15. CANDACE M URQUHART says

      September 04, 2017 at 11:32 pm

      Why is it important to dry the herbs after boiling?

      Reply
      • Filippo Trapella says

        September 05, 2017 at 2:13 am

        Hi Candance,
        To avoid foodborne risks; otherwise, use dried herbs and garlic.

        Reply
    16. Angela Stuckey says

      December 05, 2017 at 8:19 am

      This recipe looks good and easy to prepare.

      Reply
    17. Marjory Lang says

      March 16, 2018 at 2:33 pm

      I made these last August. Used one jar on the top of home made focaccia bread and added Carmelized onions. It was awesome!!! Will make more this year. Thanks for the reciepe. Will make in quarts next time.

      Reply
      • Filippo Trapella says

        March 16, 2018 at 5:07 pm

        Thanks for your words, Marjory! πŸ™‚

        Reply
    18. Christine says

      December 14, 2018 at 1:01 am

      Hi, I make something similar every year, I roast mine with garlic and basil and put them into the freezer but I will try this way this year.

      Reply
      • Filippo Trapella says

        December 14, 2018 at 1:19 am

        Great Christine, let me know πŸ™‚

        Happy cooking!

        F.

        Reply

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me β†’

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