Too Many Tomatoes

Actually you can’t have too many tomatoes, especially home grown ones. Fortunately they are so versatile that you never run out of uses for them.

There’s just the problem of using them all up before they turn squishy and mouldy, that’s when I thought about preserving some of them.

I think I’ve already perfected the technique of oven-drying them (there’s a description of how to do that in a previous post) so I thought why not put the oven dried tomatoes into a jar and preserve them in oil?

I made sure I sterilised the jar first, of course, to kill off any potential contaminants and then packed it almost to the top. Then I added a couple of tablespoons of red wine vinegar and topped it up with olive oil, making sure the tomatoes were completely covered. Then I just tipped the jar back and forth so that any air bubbles were expelled, then sealed it with the lid.

I reckon that they should keep very well, and as long as I use them up within a month after opening, they should be okay.
I’m looking forward to using them in sauces, on pizza, in salads and who knows what else?

Buy the Jar