Preparation:
Selection and washing of tomatoes: Choose firm, undamaged tomatoes. Wash them thoroughly (preferably in lukewarm water with vegetable liquid) and then dry 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.
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.
