Every year, when those wonderfully sweet, ripe tomatoes come to market, I always buy a few extra. I already know what I’ll do with them: I soak them in oil . It’s one of those easy preserves that lasts for months, especially in winter when good tomatoes are hard to come by, even for gold prices.
I use them practically everywhere: on bruschetta, in pasta, on pizza, in salads… and sometimes I even add them to an aperitif with some cheese and salami. They’re always a great addition. This is my basic version, nothing complicated: just cherry tomatoes, garlic, basil, vinegar, good olive oil, and a few spices. Sometimes I add anchovies or capers if I have them at home.
All I need are fresh cherry tomatoes, garlic, and oil: I preserve summer in a jar.
Times and calories
Servings : 2 glasses of 250 ml each
Preparation : 20 min.
Cooking time : 30 min
Total : approx. 50 min.
Shelf life : up to 6 months (if the jar is tightly closed)
Ingredients
500 g beautiful ripe Datterini tomatoes
2 cloves of garlic
A few basil leaves
Dried oregano (optional)
Extra virgin olive oil (for covering)
Fine salt
Optional (if you want more flavor):
Desalted capers
1–2 anchovies in oil per jar Continue on the next page ️ ⏬⏬ ⏬
