Preserving your cherry tomatoes

The idea behind this photo was simply to use olive oil to create a ¨passe-partout¨ in the kitchen. That is to say beautiful little candied tomatoes! Perfect for preserving your small cherry tomatoes, they can go very well with pasta, a good baguette, baked Brie or a salad! Natural red datterini tomatoes: Let's see how you can keep these tasty tomatoes with a sweet and aromatic flavor, ideal for giving strength and character to your every recipe. The preparation is simple and fast, the result is a healthy and tasty product to be stored in the pantry and then reused during the winter.

In summer they abound, so I always take advantage of them and prepare a few jars for the rest of the year. We can choose the cherry tomatoes that we like the most and also make a mix, they will still be fine. These cherry tomato preserves are perfect for a thousand preparations: tasty homemade sauces, condiments of second courses or fillings of delicious savory pies. BAKED TOMATOES IN OIL KEEP EASY AND TASTY. TOMATOES SEASONED AND PRESERVED IN OIL, AMAZING! BAKED TOMATOES IN OIL. 

Ingredients

700 g cherry tomatoes

3 cloves Garlic

1 tablespoon Sugar

1 tablespoon Oregano

Salt

Seed oil

Preparation

Sterilize the jars in boiling water and let them dry on a clean kitchen towel. Peel and finely chop the garlic cloves. Wash and dry the cherry tomatoes well using a clean kitchen towel. Line the baking tray with parchment paper. Cut the cherry tomatoes in half and place them on the baking sheet lined with parchment paper. Season each tomato with a pinch of sugar, salt, pepper, oregano, a few pieces of garlic and a drizzle of extra virgin olive oil. Bake the tomatoes and let them cook at a temperature of 130 °C for an hour and a half, they must wither. Remove the baked tomatoes from the oven and let them cool before storing. Place the tomatoes in the previously sterilized jars, add other chopped garlic cloves and oregano to taste, cover entirely with seed oil, wait before hermetically closing the jars for the oil to go down and if necessary add more. Check the oil level, add more until your tomatoes are covered. Close the jars and put them in a pot where you have put a kitchen towel on the bottom and cover them entirely with water. Cover with water and bring to a boil. After 5 minutes from boiling, turn off the heat and let them rest in the pot. Store your baked tomatoes in oil in a cool, dry place. It will be a nice and good preserve for the winter, I will prepare others and you?

Note

If you try the recipe let me know...