Roasted Cherry Tomatoes Preserved in Olive Oil

We have a plethora of cherry tomatoes… says everyone that has ever planted cherry tomatoes. But sometimes it’s hard to know what to do with all of them.

We often roast cherry tomatoes when making pasta or bruschetta, and then store them in the fridge. Like roasted red peppers you can find in the grocery store, we tried covering roasted tomatoes in olive oil to see how they store over winter. And they are delicious!

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Roasted Cherry Tomatoes Packed in Olive Oil

Ingredients

2 C Cherry Tomatoes

1 Garlic clove

Drizzle Olive Oil

Pinch kosher salt

For Storing

2 x 16 oz Glass Mason Jar with Lid

Enough olive oil to cover all tomatoes inside each jar (about 1/2 - 1 C)

Directions

Toss tomatoes with garlic, salt and olive oil.

Roast at 400F for 20 minutes or until juices released and tomatoes wrinkled.

Pack tomatoes in Mason Jar (juice and all), squishing them tight into the bottom. Use a knife to release any air bubbles.

Cover all tomatoes with olive oil completely (no tomatoes poking out).

Seal with lid and place in refrigerator.

Storage

Refrigerate all winter.

After scooping some out, be sure to cover all exposed tomatoes with olive oil again.

Enjoy!