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Wash and Dry the Tomatoes
Clean your tomatoes under cold water and pat them completely dry. Moisture is the enemy of long-term storage.
Pierce the Skins (Optional)
For larger tomatoes, you can lightly pierce the skin with a toothpick to help release air and prevent splitting.
Layer the Tomatoes in Jars
Pack the tomatoes into the sterilized glass jars. Sprinkle a pinch of sea salt between layers. Add optional garlic, bay leaves, or basil for enhanced flavor.
Top with Olive Oil
Fill each jar with olive oil until the tomatoes are completely submerged. Make sure no part of the tomato is exposed to air.
Seal the Jars Airtight
Close the jars tightly. For added safety, you can heat-process the jars in a boiling water bath for 20 minutes, though it’s optional if stored in cool, dark places.
Store Properly
Keep the jars in a dark, cool pantry or cellar. Do not refrigerate. The olive oil acts as a natural preservative.
Serving and Storage Tips
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