- First, halve the tomatoes, removing the part closest to the stem, and then cut them into wedges.
- Now place on baking trays lined with baking paper, season with salt, thyme and rosemary and bake for 1 hour at 200°C .
- In the meantime, soak the garlic to make it easier to remove the skin, then chop it finely with a knife.
- Now wash and dry some 600 ml jars , put garlic, thyme and rosemary on the bottom, fill with the tomatoes and sprinkle with more garlic, thyme and rosemary from time to time.
- Finally, add the oil, close the lid, close, turn the jars upside down, let stand for 10 hours , turn them upside down again and store in a dry place all year round.
Notes and advice
If you have any tomatoes left over, place them in a large bowl, season them with coarse salt, let them dry in the sun, seal them in plastic bags and store them in the refrigerator.
Bibliographic references
Frequently Asked Questions
- How to preserve tomatoes year-round?
To preserve tomatoes year-round, you need to follow a special recipe that involves baking them in the oven with oil, garlic, thyme, and rosemary, then storing them in jars in a dry place. - What ingredients do you need for canning tomatoes?
You’ll need 5 kg of small, fleshy tomatoes, 30 ml of olive oil per jar, 1 bulb of garlic, thyme or rosemary, and salt. - What to do with leftover tomatoes?
If you have any tomatoes left over, put them in a large bowl, season with coarse salt, let them dry in the sun, seal them in freezer bags, and store them in the refrigerator.
