Wednesday, September 8, 2010

Cherry Tomatoes Packed in Oil

My cherry tomatoes, in fact all of my tomatoes, did very poorly this year.  If you had better luck you're probably up to your ears in the little buggers by now.  Try this method to preserve a whole bunch of them easily and quickly!

Cherry Tomatoes
Small onions (baby or maybe pearl) or shallots
Cider vinegar or lemon juice (1-2 tablespoons per 16 oz jar)
Fresh basil, tarragon, oregano etc to taste
Coarse salt
Olive oil
Canning jars and lids

Tomatoes must be firm and ripe. If you're using another type, select the smallest ones (no bigger than a tangerine).

Wash and dry the tomatoes. Peel several of the onions or shallots.

Prepare scalded or sterilized 16 ounce jars. Fill them with tomatoes, alternating with a few onions and herbs. When the jars are filled to about one and a half inches from the rim, sprinkle with a pinch of coarse salt. Add one or two tablespoons or cider vinegar or lemon juice, and cover with olive oil.

Close the jars with a very clean lid, and store them in a rather cool place (50 to 59 degrees F) (think fridge). The tomatoes will be ready to eat in two to three months and will keep for up to a year. They go well served with grains or with meat.

Ann Duran, St. Front France

From Preserving Food without Freezing or Canning


  1. No cherry tomatoes here either :( But I love this recipe, it just sounds awesome. Maybe next year I will do better and get a chance to try it.

  2. So copying this!! Happy Holidays:)

  3. I'm definitely trying this next year when my Dad's tomato bushes are overflowing!

  4. Thanks for the recipe. I will try it.


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