Well, hello there! You wanna know about keepin’ them little cherry tomatoes, huh? Them sweet little things, like tiny red jewels. I’ll tell ya how we do it, simple and plain, no fancy stuff.
First off, you gotta get your tomatoes ready. Wash ’em good, real good. You don’t want no dirt or bugs on them, that ain’t right. Then, we gotta roast ’em a bit. Just spread ‘em out on a pan, not too crowded, and stick ‘em in the oven. Not too hot, mind ya, just enough to get ‘em soft and a little bit wrinkly. This makes them sweeter and gets some of the water out.
Now, while them tomatoes are roastin’, you get your jars ready. Clean ’em real good. Washin’ with hot, soapy water does the trick. Some folks boil ‘em, but hot water and soap always worked for me. Make sure they’re dry, too. Water ain’t good for keepin’ things.
- Wash tomatoes
- Roast tomatoes until soft
- Clean jars thoroughly
Once the tomatoes are done, let ‘em cool a bit. Don’t wanna burn your fingers, you know. Then, start packin’ them in the jars. Not too tight, not too loose, just right. Like packin’ a suitcase, only with tomatoes. And here’s the thing, some folks, they put garlic and herbs in there. But I say, that ain’t safe. It can make things spoil, and nobody wants that. Just the tomatoes, that’s all you need.
Now, for the important part: the olive oil. You gotta cover them tomatoes completely. Every last one of ‘em needs to be swimmin’ in that oil. This keeps the air out and helps ‘em last longer. Make sure you use good olive oil, too. Don’t go buyin’ that cheap stuff, it ain’t worth it.
Once the jars are filled and the tomatoes are covered, put the lids on tight. Real tight. Then, you stick ‘em in the fridge. That’s it. Keep ‘em in the fridge and they’ll last a good long while. A few weeks, maybe more. Just keep an eye on ‘em, make sure they’re always covered in oil.
Now, some folks say keepin’ tomatoes in oil ain’t safe. They worry about somethin’ called botulism. And they got a point, you gotta be careful. That’s why you gotta keep ‘em in the fridge, real cold. And always, always make sure them tomatoes are covered in oil. If they ain’t covered, don’t eat ’em, just throw ’em out. Better safe than sorry, I always say.
So, there ya have it. Keepin’ cherry tomatoes in olive oil, simple as that. It’s a good way to have them sweet little tomatoes all year round. Perfect for salads, pasta, or just eatin’ straight out of the jar. Just remember what I told ya, keep ‘em clean, keep ‘em covered, and keep ‘em cold. And you’ll be enjoyin’ them tomatoes for weeks to come.
And another thing, don’t go keepin’ them forever. They ain’t gonna last forever, nothin’ does. Use ‘em up, and then make some more. That’s the best way to do it. Fresh is always best, but this is a good way to keep that fresh taste a little bit longer.
This ain’t rocket science, folks. It’s just good, simple food, and a good, simple way to keep it. So go on, give it a try. You won’t be disappointed. And you’ll have them sweet little cherry tomatoes anytime you want ‘em. Just like havin’ a little bit of summer in a jar, all year round.
Now you know what to do, go on and get to it. And don’t forget, always wash your hands before you start cookin’, that’s just common sense.
Tags：[Preserving Tomatoes, Cherry Tomatoes, Olive Oil, Food Preservation, Storing Tomatoes]
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