ROASTED CHERRY TOMATOES IN OIL with mixed herbs

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 1/4 lb Cherry tomatoes
  • 3 cloves Garlic
  • 2 tbsp Oregano, fresh
  • 1 tbsp Parsley, fresh

• Condiments

  • 2 tbsp Pickled capers

• Baking & Spices

  • 1 Table salt

• Oils & Vinegars

  • 1 3/4 (400 ml extra virgin olive oil, extra virgin

Found on philosokitchen.com

Description

Ingredients

• 2¼ lb (1 kg) cherry tomatoes
• 2 tbsp pickled capers
• 1¾ (400 ml) extra virgin olive oil
• 2 tbsp fresh oregano
• 1 tbsp fresh parsley
• 3 cloves of garlic
• to taste table salt

Directions

• INTO THE OVENPreheat the oven to 285 ° F. Wash and dry the cherry tomatoes, then place them on a baking tray lined with oven paper. Season the cherry tomatoes with 5 tablespoons of olive oil and a pinch of salt then toss them to distribute the seasoning. After that, bake the cherry tomatoes for 1 hour and 45 minutes. Finally, let them rest in the oven off for another half hour or so.
• STERILIZE THE JARSMeanwhile, the tomatoes bakes in the oven put the jars in a pot along with the caps wrapped in clean cloths. Fill the pot with water, making sure that the jars are well covered at least 3 inches above their height. Put the pot on the heat and count 30 minutes from when the water starts to boil. Then remove the pot from the heat and let the water cool down. Now take the jars and caps out of the pot and let them dry upside down on a clean cloth until they are perfectly dry.
• STORING ROASTED CHERRY TOMATOESWhen the roasted cherry tomatoes are cooked, let them reach room temperature. Now, gently store them in the jars as soon as possible, alternating scents and herbs. I prepared some with oregano and others with chopped parsley, pickled capers and crushed garlic. Leave the last finger of the jars empty then fill the remaining space with olive oil. Just be sure to submerge tomatoes completely. The day after, open the jars and check if cherry tomatoes are still completely immersed, otherwise add more oil. Cherry tomatoes prepared in this way may be used immediately, but they will be at their best after about 1 month. If stored in a dark, fresh and dry place, the marinated tomatoes will last up to 1 year. Before sampling the tomatoes, open the jar and check that there are no mold or weird discoloration.