Tomatoes in oil

AT A GLANCE

  • Serves 10 people

  • 300 gm baby Roma tomatoes on the vine, stems snipped
  • 500 gm mixed small tomatoes, such as yellow grape, cherry or Mexican midgets (see note)
  • 1 head of garlic, cloves separated and peeled
  • 12 thyme sprigs
  • 3 fresh bay leaves
  • 1 litre (4 cups) olive oil
01   Wash tomatoes and pat dry with absorbent paper. Layer tomatoes in a large saucepan with garlic, thyme and bay leaves, seasoning between each layer. Pour in oil (tomatoes should be completely covered), place saucepan over low heat and slowly bring to 80C on a thermometer. Cook until tomatoes are just tender and some skins split (15-20 minutes). Skim scum from surface, carefully ladle into sterilised jars, seal jars, stand until cooled, then refrigerate. Tomatoes will keep refrigerated for 2-3 weeks after opening if they are completely covered in oil. Top up with extra oil if necessary.

Note Mexican midgets are a tiny tomato available from select greengrocers.

Recipe:

EMMA KNOWLES AND LISA FEATHERBY

Photography:

CHRIS CHEN

Styling:

VANESSA AUSTIN

FEATURED IN

Mar 2009

Mar 2009

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