SLOW ROASTED CHERRY TOMATOES PRESERVED IN OLIVE OIL

Recipe, food, good blog share & save ~ ♥

[(I posted this twice. Yeah, it’s that good 😀
And…the other one has a section on making CANNED TOMATOES→ BETTER! ♥ by Epicurious 😀 )]
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SLOW ROASTED CHERRY TOMATOES PRESERVED IN OLIVE OIL

by AMANDA PAA → (good good good! Person & BLOG!) → AWESOME → http://heartbeetkitchen.com/about-me/ → seriously a GREAT find!

2 pints cherry tomatoes, I use heirlooms of all colors
3 sprigs of fresh thyme
6-8 basil leaves, torn
3 cloves of garlic, smashed with the side of a knife
½ teaspoon salt
A few cracks of black pepper
3/4 cup of the best olive oil you can afford
Preheat the oven to 225 degrees. Rinse and dry the tomatoes, then spread onto a large baking sheet. Add the thyme, basil and garlic to the pan, then drizzle with olive oil. Sprinkle with salt and pepper, then give a good stir to coat everything. Roast for 2 1/2 hours, stirring a few times throughout, or until tomatoes are blistered and shrunken as shown above. Taste one and sprinkle with a little more salt if needed. Remove garlic and herbs, as they can spoil and are not safe for preserving, then add the tomatoes to a sterilized jar. Cover completely with olive oil and store in the refrigerator for 1 to 2 months, just makes sure they stay completely subemerged in the oil. The olive oil will harden in the refrigerator, which is fine, just let sit out before serving and it will return to liquid.

http://heartbeetkitchen.com/category/canningpreserving/

Great find here! This and so much more at this lovely lady’s blog.

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It’d go really good with antipasti ~

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