When we grow tomatoes, they tend to ripen all at once so taking care of harvest is essential if you want to save tomatoes for the winter. We freeze tomatoes, make sundried and make tomato sauce and freeze but we also preserve fresh tomatoes in oil. This is by far one of my favorite way to preserve tomatoes and have the summer taste all year around. The tomatoes can be added to pasta and stews. This is a very easy and delicious way to can tomatoes. It might seem a waste with all the olive oil required for this type of canning, but the oil will have the taste of basil, garlic and tomatoes and can be used in cooking and making dressings.
Unopened cans of preserved tomatoes can be stored in a cool and dark place and once opened keep them in the fridge.
For this you need:
- Garlic clove
- Black pepper
- Olive oil
- Canning mason jars
Preheat oven to 240F/120C
Hygiene is really important so clean jars and lids in warm water and soap. And wash hands carefully.
Cut tomatoes into smaller pieces. Slice garlic cloves. Layer cans with tomatoes, garlic and basil leaves until full. Sprinkle a little salt and black pepper over and fill jars with oil until the top. Put jars loosely on and place in oven. The tomatoes and done when you see the oil bubbling. This can take an hour or two. Carefully remove from oven and screw lids on tight while jars are still warm.