How I make them
1. I prepare the bottoms of the jars
. I sterilize the jars (simply boil them for 10 minutes or wash them in the dishwasher on high).
Then I place a few garlic slices, a basil leaf, a pinch of oregano, a splash of vinegar, and a little salt on the bottom.
2. I wash the cherry tomatoes.
I run them under water and dry them thoroughly (otherwise they’ll get moldy).
I cut them in half lengthwise.
3. Fill the jars.
I add a layer of cherry tomatoes, then other herbs (garlic, basil, salt, etc.), then more cherry tomatoes, and so on until almost all of them are at the top.
I leave 1 cm of space and pour the oil over them until everything is well covered (it needs to be 0.5 cm above the tomatoes, otherwise they’ll spoil).
4. Boiling (pasteurization)
I seal the jars. I place them in a saucepan, wrap them in a cloth (to prevent rattling), and cover them with cold water.
I let them boil for 30 minutes.
Then I turn off the heat and leave them there until the water has cooled.
5. Check the vacuum seal
. Once they’re cold, I press the lid firmly in the center. If it doesn’t click, everything’s fine.
I label them with the date and put them away.
