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Roasted tomatoes preserved in extra virgin olive oil

There are many ways you can use olive oil. One rosemary olive oilethod is to use the oil as a preservation. Olive oil can be used to preserve vegetables, meats, fish, cheese and herbs. In this post we will be looking at tomatoes.



Tomatoes – 1kg / 2.2 lbs Garlic – 6 cloves Brown sugar – 1 tbsp Maldon sea salt – couple of pinches Basil – a handful of whole leaves Extra virgin olive oil – 6 tbsp Balsamic vinegar or sapa – 2 tbsp


Preheat the oven to a low heat, 150oC/GM3/300oF. Cut the tomatoes into quarters (or half if they’re small), trying to cut out the stalky bit out as you go. Put them in a ceramic or heavy bottom dish, so they’re no more than one layer thick. Add the thinly sliced garlic and sprinkle on the sugar and salt. Throw in the basil, torn up a bit. Glug on the oil and liberally apply the balsamic or sapa. Mix it all up a bit with your hands so that everything is coated with the juices.

Put the dish in the oven for about an hour, while you have a nice glass of wine and give the tomatoes the odd stir. When the hour’s up, turn off the oven and leave the tomatoes to cool down slowly inside before packing them into a sterilised jar. Store in the fridge and once opened make sure that the tomatoes are always stored covered in oil.