Preparation
First, halve the tomatoes, removing the stem area, and then cut them into wedges.
Now place them on baking trays lined with parchment paper, season with salt, thyme, and rosemary, and bake for 1 hour at 200°C (392°F).
In the meantime, soak the garlic to make it easier to peel, then finely chop it with a knife.
Next, wash and dry several 600 ml jars, place some garlic, thyme, and rosemary at the bottom, then fill them with the baked tomatoes, sprinkling more garlic, thyme, and rosemary in between layers.
Finally, add the olive oil, seal the jars tightly with lids, turn them upside down, and leave them like that for 10 hours. Then turn them upright again and store them in a dry place for year-round use.
Tips and Advice
If you have leftover tomatoes, place them in a large bowl, season with coarse salt, let them dry in the sun, seal them in freezer bags, and store them in the refrigerator.
References and Frequently Asked Questions
How can you preserve tomatoes all year long?
To preserve tomatoes year-round, follow a special recipe where you roast them in the oven with oil, garlic, thyme, and rosemary, then store them in jars in a dry place.
What ingredients are needed to preserve tomatoes?
You’ll need:
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5 kg small, meaty tomatoes
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30 ml olive oil per jar
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1 bulb of garlic
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Thyme or rosemary
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Salt
What to do with leftover tomatoes?
If you have leftovers, place them in a large bowl, season with coarse salt, dry them in the sun, seal them in freezer bags, and store them in the fridge.
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