Preparation:
Selection and washing of tomatoes: Choose firm, undamaged tomatoes. Wash them thoroughly (preferably in lukewarm water with vegetable liquid) and then dry them.
Drying: After washing, dry the tomatoes thoroughly with a paper towel or cloth. No moisture can remain on them.
Stacking in jars: Arrange tomatoes loosely in dry, scalded jars. Don’t press them.
Baste with oil: Pour vegetable oil over the tomatoes so that they are completely covered. The oil acts as a protective barrier against the ingress of air.
Close and store: Close jars tightly and store them in a cool and dark place – preferably in the basement or on the lower shelf of the refrigerator.
Tips for serving and storing:
Tomatoes stored in this way will stay fresh for up to 6 months.
Once the jar is opened, consume the contents within 7 days and store in the refrigerator.
Perfect for salads, sandwiches, pasta and as a snack.
If you want to add the flavoring, you can add a clove of garlic, a sprig of thyme, or a bay leaf to the oil.
Variants:
Tomatoes with spices: Before pouring oil, you can lightly salt the tomatoes or add spices (e.g. oregano, basil).
Tomato confit: For a more intense flavor – the tomatoes can be baked slowly in the oven (approx. 90°C, 2-3 hours) and only then poured in oil.
With balsamic vinegar: Adding a few drops of vinegar to the oil gives the tomatoes a slightly sour taste.
FAQ:
1. Is every tomato variety suitable?
Hard and fleshy varieties such as plum, Roma or raspberry are best suited. Avoid very soft and watery ones.
2. Can I use olive oil instead of oil?
Yes, but remember that olive oil can solidify at a low temperature. Neutral oils retain their consistency better.
3. Do I have to store jars?
No – the oil acts like a natural preservative, but everything must be sterile. If you wish, you can pasteurize the jars.
4. How do you know if tomatoes have gone bad?
Cloudy oil, an unpleasant smell or bubbles mean that all contents should be disposed of.
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