Easiest Way to Preserve Tomatoes! Italian Style Tomatoes in Olive Oil
Вставка
- Опубліковано 1 вер 2021
- This is the easiest way to preserve tomatoes, Italian style in olive oil!
It's harvest time at the cottage and one of the ways we love to preserve fresh tomatoes is in olive oil. This technique is not only super simple, but creates the most delicious tomato dishes throughout the year. We use them right from the jar as pizza sauce, for pasta dishes and warmed to dip crusty breads in and enjoy.
PS this preserving technique of using fat has been used for thousands of years with olive oil, lard and tallow.
All you needs is:
Tomatoes
Olive oil
Salt
Garlic, rosemary (optional)
Baking pan
Clean sealable Jars
Directions:
1. Preheat your oven to 400 degrees F.
2. Spread small tomatoes in a single layer onto a baking sheet. If using larger tomatoes just cut into smaller pieces.
3. Sprinkle with olive oil and salt.
4. Pop into your preheated 400 degree oven for 20 minutes.
5. After 20 minutes set onto the counter to cool.
6. When cooled begin filling your clean jars. Add rosemary and garlic if you choose as well. (I added garlic prior to tomatoes roasting, but you can add it now as well.)
7. Fill jars leaving 1 1/2 to 2 inches from the top and add olive oil being sure the tomatoes are totally submerged beneath the olive oil.
8. Gently use a knife to slide along the sides of the jar to release air bubbles/pockets.
9. Add more oil if needed.
10. Secure your lids and refrigerate.
These tomatoes will last months in the refrigerator. Each time you remove tomatoes add a bit more olive oil making sure the tomatoes are totally submerged beneath the oil barrier because tomatoes exposed to air will mold. If mold starts to form just remove it. If the tomatoes start to smell bad then they have spoiled.
Today's video is sponsored by:
US!
Vanessa is a 3 time International Best Selling Author of 6 books:
I want a Dragon! - A kids picture book
Zero The Superhero - a kinds first chapter book
Of Lions & Lambs - a historical fiction novel
Still Beautiful - a compilation of stories that help us remember we are
Business Life & The Universe - a compilation of inspiring life and business stories
Bringing Value, Solving Problems and Leaving a Legacy - a compilation of powerful stories from authors like Deniss Waitley, Kevin Wilson, Ray Higdon, Vanessa and more!
These books are found on Vanessa's website www.vanessacanevaro.com
Of course we would love it you would take a look at our website www.ourthriftycottage.com where we have full recipes and tons of other helpful information.
Facebook: / ourthriftycottage.com
Instagram: / ourthriftycottage
TikTok: www.tiktok.com/ourthriftycottage
awesome l'll have to take a page from your book to start doing this
It’s so good Steve!
LOVE THIS. A. Great way to do this. THANK YOU.
They are delish.
Awesome recipe and alternative to canning! I love your kitchen, too!
Thanks! We love our kitchen too! :-)
Thank you for sharing this! The garden is about to burst with tomatoes and I wanted to do something more than just sauce and salsa with them. Great vid!
Thanks so much and you will love them!!!
Fantastic and essential information. I am now a subscriber! Many thanks!
Thanks so much! It’s so appreciated.
awesome thankyou
You’re welcome!
Yummy 🤤 ty
You will love them! These are amazing on pizza.
Like the simplicity of the process. Will try it
It’s so simple and delicious
The simple answers are the ones that last.
Very well done mam.
Thank you!
Isn’t that the truth! And thank you very much!
It goes in the fridge, so it’s safe. Good for a relatively small amount but I need canning or dehydrating to preserve the pounds of toms coming from my garden. Looks delicious, though!!
Yes, it is delicious. And not practical for putting huge quantities of tomatoes for sure. Congrats on your bounty! We also do regular canning of tomatoes for this exact reason.
These look really good!
Can these be canned after they are jarred? As I don't have the refrigerator space.
They are so good. I’m not sure about canning these after because of the use of oil and no lemon being added in this process. I do traditional canned tomatoes and sauce as well for shelf safe preservation. During that canning process lemon juice is added to the jars with tomatoes to ensure safe acidity and then water bath canning is done for shelf stable tomatoes.
Hi I have done this a couple days ago let them cool and put in fridge, but it looks like the olive oil is turning hard? Is that normal? Thank you! I really hope this works as I'm trying to get away from canning this year. :)
Hi Valery, that is totally normal. When you use the tomatoes the oil turns to liquid again. I always make sure to add oil again so it totally covers the tomatoes after I scoop some out of the jar.
Although I like the idea of not processing or canning these tomatoes, it is not a recommended way for food safety. Just because you cooked the tomatoes in the oven for 20 minutes at 400 degrees doesn't mean bacteria won't grow. You put in a piece of rosemary that was not baked ....introducing bacteria into your 'cooked' product.
As we have said many times, please follow the processes that you feel comfortable with. Tomatoes have been preserved like this for generations in Italy and elsewhere. These go in the fridge and are not exposed to oxygen through the covering of the oil. We still can and process tomatoes to go on the shelf and those we can and process in our water bath canner. Do what feels right for you based on your research.
I have a question can you do this with red bell peppers ? also , can I brown those tomatoes more ? And if you don't mind can you give me a list of foods I can do this way ?
Peace Love and Light Angela
I’ve only done tomatoes so I’m not sure about other veggies. You probably could brown the tomatoes more. The most important part is making sure the jarred tomatoes are totally covered in oil.
You can absolutely do this with red bell peppers!
Can you put them in your cabinets? Do they have to be put in the refrigerator?
They need to be refrigerated.
milica...i think if you want to put them up on a shelf you would have to water can or pressure cook them first in sterilized sealed jars. but i wonder that if cooking them either way would overcook them to mush.i only subscribe to people who take the extra time to explain...why or why not! but otherwise it's a great video...
I have tried this 2 years in a row. Both times my tomatoes have fermented. What am I doing wrong? This year I thot I was so careful to have plenty of oil on top. The fermented doesn't smell spoiled...yet it is bubbly and tomatoes are at the top of the jar.
Could be that your tomatoes are a little too wet still. Try roasting a little longer. Also, it’s really important to use a butter knife to carefully press out the air spaces. Put in the fridge right away as fermentation wants warm temperatures to get started. Hope some of this helps.
can I do this without cooking the tomatoes so as to use them in tomatoe "salad" in a few weeks?
I’m not sure about using raw tomatoes for this preservation technique.
@@OurThriftyCottage thank you for your response