Slow Roasted Cherry Tomatoes Preserved in Olive Oil

Last updated: April 23, 2021
4.32 from 87 votes
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My favorite to use these tomatoes preserved in olive oil is with this burrata cheese recipe

Preserving doesn’t get much easier than this. All it takes is a slow roast at low heat, with the tomatoes smattered with fresh herbs and garlic. They’ll transform into little nuggets of deep, concentrated flavor without having to lift a thumb.

I recommend going all out to finish them, covering them with the best olive oil you can afford.

Another way to preserve your tomatoes without canning is via this fresh tomato sauce, which can be frozen!

The time is now to pick up a few extra pints of cherry tomatoes and preserve them. I can guarantee you won’t regret this little experiment. Your soups, pastas, toasts and risottos will have you savoring summer a little longer.

Slow Roasted Cherry Tomatoes Preserved in Olive Oil {heartbeet kitchen blog}Roasted Cherry Tomatoes Preserved in Olive Oil | heartbeet kitchen

I’ve been pushing off fall since I flipped the calendar to September, hanging on to summer as long as I possibly be can, but there’s a point where there’s no denying that it’s here. In Minnesota, September is perfection. This week I pulled out a light sweater and wore leggings every day, much to my heart’s content. I felt like snuggling, baking and braising. Our internal clocks just know.

I usually take one whole weekend to embark on a canning fest that always includes this spicy roasted salsa and this milder, punchy Salsa Verde (made from tomatillos). This year I wanted to add heirloom cherry tomatoes to the extravaganza, their colors and flavors so vibrant, which I wanted to savor for a little while longer.

I can’t even express the sweetness of the older woman who sold these to me at the market. I knew she was a gem from the moment I saw her standing in front of her station wagon, wide brimmed hat, collared shirt and bright red lipstick.

She had a very select offering; pints of these rainbow-esque cherry tomatoes, a few larger heirloom tomatoes, fresh herbs (some dried and made into beautiful bouquets) and unique decorative gourds. I jumped at the chance to buy from her, $2 a pint for these beauties. I almost felt like I was stealing.

Slow Roasted Tomatoes with Herbs & Smashed GarlicRoasted Cherry Tomatoes Preserved in Olive Oil | heartbeet kitchen

As one tumbled out of the teal blue container, she muttered, “oh, that darn Mighty Mato, trying to escape again.” And you see this one? This here’s my favorite, the Thai Pink Egg. That baby girl pink gets me every time, and it doesn’t get too soft even when very ripe. Plus you never have to worry about it splintering. She went on to name 7 more varieties in the two little baskets. They were like her children, and she was sending them off to flourish.

When I got home I tasted through the different colors and shapes, each different and intriguing – some sweet, some tart. Some fruiter than others, and some as juicy as a Colorado peach. It was an easy choice to decide to preserve them. It was not only to savor their deliciousness a little longer, but also the memorable interaction with “tomato lady”.

Slow roasted cherry tomatoes preserved in olive oil are a great addition to any cheese plate!

Slow Roasted Cherry Tomatoes Preserved in Olive Oil {heartbeet kitchen blog}

More Cherry Tomato Recipes:

{filming of the video was done by my talented friend Annie D’Souza!}

preserved cherry tomatoes & soft cheese on toast | heartbeet kitchen

Slow Roasted Cherry Tomatoes Preserved in Olive Oil

A way to preserve cherry tomatoes with olive oil and roasting.
4.32 from 87 votes
Prep Time :5 minutes
Cook Time :2 hours 30 minutes
Total Time :2 hours 35 minutes
Yield: 2 pints
Author: Amanda Paa

SCALE:

Ingredients

  • 2 pints cherry tomatoes I use heirlooms of all colors
  • 3/4 cup of the best olive oil you can afford or enough to cover, divided
  • 3 sprigs of fresh thyme
  • 6-8 basil leaves torn
  • 3 cloves of garlic smashed with the side of a knife
  • ½ teaspoon salt
  • A few cracks of black pepper

Instructions

  • Preheat the oven to 225 degrees F. Rinse and dry the tomatoes, then spread onto a large baking sheet. Add the thyme, basil and garlic to the pan, then drizzle with 3 tablespoons olive oil and toss with your hands, making sure everything is coated, especially the garlic and herbs to keep them from getting crispy.
  • Sprinkle with salt and pepper, then give a good stir to coat everything. Roast for 2 1/2 hours, stirring a few times throughout, or until tomatoes are blistered and shrunken as shown above.
  • Taste one and sprinkle with a little more salt if needed. Remove garlic and herbs, as they can spoil and are not safe for preserving, then add the tomatoes to a sterilized jar.
  • Cover completely with olive oil and store in the refrigerator for up to 18 days, just make sure they stay completely submerged in the oil. The olive oil will harden in the refrigerator, which is fine, just let sit out before serving and it will return to liquid.

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September 20, 2014

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70 comments

  1. Hi, I make something similar every year, I roast mine with garlic and basil and put them into the freezer but I will try this way this year.

  2. Why can’t you just add acid ie lemon juice, as you would for canning homemade passata or other tomatoes to make the water bath method safe?

  3. Thank you for the recipe. I made this last month with some cherry tomatoes that were starting to go south. I took them to my sisters to have as an appetizer with crackers and cheese. My husband loved it and keeps asking when I am going to make more.

    Can you just clarify the cook time? The recipe says the cook time is 30 minutes but the instructions say 2 1/2 hours. I don’t know how long I let them cook last time. I just kept it on low and stirred them around from time to time. I decided they were done when they had popped or mashed easily with a fork.

    Bonus, the leftover oil and bits in the bottom of the jar made a great salad dressing!

  4. I’m eager to try these, but more than a bit confused as to how long they will keep in the refrigerator. In the comments, you seem to go back and forth between 18 days, 2-3 weeks, a month, and 1-2 months.

  5. I’m trying this recipe this week. Thank you for posting. I’m wondering if anyone has popped a few in with their canned tomato sauce prior to steam canning to add a boost of flavor?

  6. Great recipe, thanks for sharing! So what are your thoughts on using a cryvack system to prolong the shelf life? A mild setting so as not to crush the tomatoes ?

  7. Greetings from Australia, where it us late summer and my cherry tomatoes are too prolific to keep up with eating fresh, a lovely “problem” to have! This recipe sounds wonderfully simple and delicious, just wanted to double check the oven temperature, Celsius or Fahrenheit…..?

    • hi hege, and greetings! so neat to have an australian stop by. hope you enjoying your warm summer (cold here in Minnesota!) — this oven temperature is in Fahrenheit. xo

  8. Hello from Suffolk U.K. Just trying out your lovely recipe….toms roasting in the oven as we speak. Thanks for your info Amanda.

  9. Once you put them in the fridge and the EVO congeals, do you see any reason you couldn’t then move the jar to the freezer to extend the life past the initial few weeks? For those with too many tomatoes that might be a workaround since canning isn’t an option.

  10. I love love love this … and I have some small tomatoes that I need to preserve because I won’t eat them all in time! I have to respectfully disagree about the garlic and herbs, though … I have used both on my marinated cheese and it keeps in the fridge safely for a month or more–and gives both the oil and the cheese such a wonderful flavor! If you were storing this at room temp, yes it would be VERY risky, but since you’re putting them in the fridge, it’s fine to leave the garlic and herbs in.

  11. Love this – thanks for the recipe! I’m thinking of putting them in small jars and giving away as treats, to celebrate our first official veggie garden this year!

  12. Thank you for replying back :) The 1 to 2 months is the how long I’m suppose to let it sit in the fridge before eating it?

    • Hi Brigitte! Unfortunately this recipe be can’t be canned because there is not enough acid in it. The olive oil would become unstable as well. They will last in the refrigerator for 2-3 weeks though. Enjoy!

  13. Just finished a batch. Delicious! I’m excited to try them after a few days in the fridge after the flavor has a bit more time to “set.” If they last that long, that is. :)

    • Dean, thanks for letting me know you made a batch! The oil and flavor really deepens after a few days like you mentioned. I just used the last of mine with roasted beets and sauteed spinach last night. Delicious!

    • Hi Julia! That’s the best part about this recipe, preserving without canning! Very simple. Although I have to say I love to can the “long” way. It’s really not as scary as one might think. xo

    • Hi Sheila! The preserved tomatoes will last 18-20 days in the refrigerator, just make sure they stay completely covered in olive oil and use a clean spoon every time you eat them. I updated the recipe too with this info, thanks for asking!

      • Hello, in your recipe you say this lasts for 18 days, but here you say 1 to 2 months. If I eat things slowly, will they really last 18 days, or 2 months? I don’t want anything to go to waste. Also I saw that if you leave the spices in, they go bad faster, and should be taken out. Is this true? Basically I want to keep it preserved for as long as I can, since I don’t eat much quickly.

        • Hello! You should follow the 18 days as listed in the recipe. And yes, removing any herbs will increase their life. I know I tend to eat these within two weeks, so I keep them in.
          You can also freeze them if you want to preserve them the 1-2 months.

      • Can you freeze them? I freeze all my tomato sauces including roasted tomatoes, so Ia m guessing yes?

        • Hi Sarah! Yes, you could freeze them, but I would not cover in olive oil after roasting. I would instead freeze them as is off the pan, tightly wrapped.

  14. I did this last year and loved the results, plus, the flavored oil when the tomatoes were all gone was gorgeous. These were so good on toasted bread and they did not last long at all. Now I think I need to do this again!