I had a glut of cherry tomatoes from CSA box overkill and decided to preserve them before it was too late. These keep for a really long time in the fridge and can be added to salads and sandwiches, or chopped iand mixed with cream cheese and herbs for a quick dip. The oil can be used for salad dressings or added to pasta sauces.
1 lb cherry tomatoes, halved
1 clove garlic, peeled and roughly chopped
1 Tbsp fresh basil leaves, roughly chopped
1 Tbsp olive oil + more to cover the tomatoes after they have cooked
Salt
Preheat the oven to 225.
Lay the tomato halves on a foil lined baking tray, cut side up. Drizzle with the tablespoon of oil and sprinkle liberally with salt.
Place the tray in the oven and bake for 2 to 3 hours until the tomatoes are dried and sticky around the edges. Check the tomatoes at the 2 hour mark to see how they are coming along.
Remove from the oven and, while still hot, place them in a container along with the garlic and the basil leaves. Top with oil and cover tightly. Shke gently to distribute the basil and garlic among the tomatoes.
Leave for 24 hours to marinate before using.
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