Okay, so the other day I was staring at a bunch of cherry tomatoes sitting on my counter, and I thought, “I gotta do something with these before they go bad.” Then it hit me – why not try preserving them in olive oil? I’d heard about it before, and it seemed like a cool way to keep them around longer. Plus, who doesn’t love olive oil?
First things first, I gave those little tomatoes a good wash and dried them off. Then, I grabbed a baking sheet and lined it with some parchment paper – gotta keep things neat, you know? I sliced the cherry tomatoes in half, but I guess you could leave them whole if you really wanted to. I just figured they’d get more flavor this way. I spread them out on the baking sheet, cut-side up.
Roasting Time
- Preheated the oven to around 250°F. Some folks go lower, but this temperature seemed to work fine for me.
- Drizzled a bit of olive oil over the tomatoes – just enough to coat them lightly.
- Sprinkled on some salt and pepper. I also threw in a few cloves of garlic, ’cause why not?
- Popped the whole thing in the oven.
Now, the waiting game. I roasted them for about 2-3 hours. Basically, you want them to shrivel up a bit and get all concentrated and flavorful. Just keep an eye on them, ’cause every oven is different. Oh, and your kitchen will start to smell amazing.

Jarring It Up
- While the tomatoes were roasting, I sterilized some jars. I just boiled them in water for a few minutes.
- Once the tomatoes were done, I took them out of the oven and let them cool down.
- Then, I carefully packed the roasted tomatoes into the sterilized jars.
- Poured olive oil over the tomatoes, making sure they were completely covered. I left a little bit of space at the top of the jar.
I sealed the jars tightly and stuck them in the fridge. Apparently, they can last for a few weeks like this. But honestly, I doubt they’ll last that long in my house. They’re just too tasty! I’ve already been using them on pasta, salads, and even just snacking on them straight out of the jar. So there you have it – my little experiment with preserving cherry tomatoes in olive oil. It was super easy, and the results are delicious. Give it a try if you’re looking for a new way to enjoy those little red flavor bombs!
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