Tomatoes stored this way will stay fresh for up to 6 months.
Once the jar is opened, consume the contents within 7 days and store in the refrigerator.
Perfect for salads, sandwiches, pasta, and as a snack.
If you want to add flavor, you can add a clove of garlic, a sprig of thyme, or a bay leaf to the oil.
Variations:
Tomatoes with spices: Before adding oil, you can lightly salt the tomatoes or add spices (e.g., oregano, basil).
Tomato confit: For a more intense flavor, the tomatoes can be slowly baked in the oven (approx. 90°C, 2-3 hours) and then poured into the oil.
With balsamic vinegar: Adding a few drops of vinegar to the oil gives the tomatoes a slightly acidic flavor.
FAQ:
1. Is any type of tomato suitable?
Hard, fleshy varieties like plum, Roma, or raspberry are best. Avoid very soft and watery ones.
2. Can I use olive oil instead of oil?
Yes, but keep in mind that olive oil can solidify at low temperatures. Neutral oils retain their consistency better.
3. Do I need to store jars?
No – the oil acts as a natural preservative, but everything must be sterile. If you prefer, you can pasteurize the jars.
4. How do you know if tomatoes have gone bad?
Cloudy oil, an unpleasant odor, or bubbles mean that the entire contents should be discarded.
