Slow Roasted Cherry Tomatoes Preserved in Olive Oil

By Amanda Paa – Updated September 4, 2023
4.53 from 126 votes
Savor summer with slow roasted cherry tomatoes preserved in olive oil! This easy recipe is a great way to use up a lot of cherry tomatoes. Their flavor is rich and savory, a wonderful addition to soups, pasta, bread. They can be stored in the refrigerator or freezer.
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Preserving cherry tomatoes 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. The sweet, fresh tomatoes 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.

More recipes to preserve your cherry tomatoes are my Easy Pickled Cherry Tomatoes. They’re bright and zingy, the perfect addition to salads, rice bowls, or toast. Or my No-Peel Tomato Jam, which is sweet and savory with loads of flavor from spices like ginger, black pepper, and smoked paprika!

Ways to Eat Slow Roasted Cherry Tomatoes:

I love to eat these tomatoes preserved in olive oil with creamy burrata cheese and this Summer Polenta.

You could also add them to savory oatmeal for a delicious breakfast, a topping for white bean hummus, or sourdough toast with cottage cheese.

They bring pops of flavor to soups, pastas, and risotto too.

cherry tomatoes in a ball canning jar
slow roasted cherry tomatoes, olive oil being poured on top

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.

cherry tomatoes roasted in white pan
pouring olive oil onto cherry tomatoes

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”.

cherry tomatoes preserved in olive oil in a ball jar

More Cherry Tomato Recipes:

{filming of the video was done by my talented friend Annie D’Souza and new photos by Nyssa Tanner!}

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Slow Roasted Cherry Tomatoes Preserved in Olive Oil

A way to preserve cherry tomatoes with olive oil and roasting. Their flavor is concentrated and absolutely delicious.
4.53 from 126 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 to 3 hours, stirring a few times throughout, or until tomatoes are blistered and shrunken as shown above. The time can vary depending on how much moisture is in your tomatoes.
  • 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 (thoroughly washed with soapy hot water).
  • Cover completely with olive oil and store in the refrigerator for 4ish weeks, 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. You can also freeze these tomatoes in the oil, and they will last 4 to 6 months!

Notes

  • Your tomatoes in olive oil may last longer than what’s noted. Use clean utensils to scoop them out when you’re serving to not invite anything else into the jar. This will extend the life. If you see mold, that is when they have gone bad.

 

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September 20, 2014

COMMENT & RATE

I look forward to your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings help people discover my recipes. Your support means a lot; thank you for being a part of the Heartbeet Kitchen community.

Amanda

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Recipe Rating




4.53 from 126 votes (107 ratings without comment)

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117 comments

  1. carol o'shea

    How do you measure tomatoes in pints? Never seen a pint measure here in NZ. Surely there would be a huge variance depending on size of the cherry tomato?

    • Amanda Paa

      Hi! It would equal 11 to 12 ounces cherry tomatoes.

  2. Edith Tudisco

    5 stars
    I always ask for seconds of tomatoes at the farmers market which you can usually get from $1 a lb or less and oven roast them and then portion and freeze them in bags for the winter. Farmers are always happy to work with you on selling their seconds as most people only want perfect. If you develop a relationship with a farmer ,you can get “not perfect” produce at a great discounted price. You are going to chop it,smash it, grind it so why does it have to look perfect. I’m not perfect but I’m cool. Think about it- veggies in the grocery store look “perfect” but taste of nothing. Single people, one of my best purchases ever was a small cube freezer. I can cook large pots of soup,stews,desserts and freeze (use freezer bags they take up less space) in one portion servings and defrost when needed. People,this is not hard -PLAY WITH YOUR FOOD!!!! Find out what works for YOU!!! If something you do doesn’t work out -oh well s*** happens and don’t do it again. EXPERIMENT!!!!

  3. Diana

    5 stars
    I have an abundance of cherry tomatoes and tried this recipe and it is amazingly delicious! I just put some on a Ritz Cracker and just ideas of how good it would be with other things. I will do this again!

    • Amanda Paa

      Yes, they’re so versatile! Glad you like the recipe!

  4. Katherine

    5 stars
    Love this recipe. I freeze mine and then later turn in to tomato soup. Just blend with stock (herbs and all) and then add a little cream. Best tomato soup hands down.

    • Amanda Paa

      Oh thats sound amazing, what a great idea!

  5. Tim Deadman

    5 stars
    I had a glut of tomatoes this year, the neighbours were fed up with me trying to offload them so I made this last night, I had a mix of cherry and normal sized tomatoes. As a bonus, I got half a jar of flavoured olive oil that I’m going to use as a dip with homemade Focacia this evening.

    • Amanda Paa

      Yum, I’m totally doing that with the oil + sourdough I just made!

  6. Deirdre M Gaffney

    5 stars
    This is fabulous. To be able to prolong my harvest is a real treat and it is delicious. Thank you!

    • Amanda Paa

      So glad you enjoyed the recipe, Deirdre!

  7. Barb

    I’m making this recipe now and want to know if I can put them in freezer bags instead of jars? And if so, should I allow the tomatoes to cool before sealing the bags and putting in the freezer? (And still freeze with the olive oil, correct?)

    • Amanda Paa

      yes, you can freeze in bags, just allow them to cool fully. you could still do the olive oil, or when you take them out of the freezer to eat, put in jar and cover with olive oil and let marinate for a day. might be less mess that way than trying to fill freezer bags.

  8. Mel M

    5 stars
    I made these last year, they were great. I put a jar in the freeze and it broke as soon as I took it out though. I’ll use a plastic container next time. I’m going to do this with Romas this year.

    • Amanda Paa

      oh, that’s interesting! i haven’t had glass break on me that had been in the freezer. plastic always works though, like you said! great idea with the romas.

  9. Linda

    I am making this right now! I used Thai Basil and put a little bit extra of the basil, thyme and garlic. I had a big sheet of tomatoes going into the oven so it’s taking a tad longer than the recipe recommends but the house smells wonderful! I can’t wait to taste them too :)

  10. Melissa

    Hi there – I am in the middle of making this recipe and most of my tomatoes have burst open. Is that normal? Should I remove the pulp of the burst tomatoes before submerging the others in oil? Thanks!

    • Amanda Paa

      yes, that’s exactly what is supposed to be happen! the juices and pulp evaporate as they continue to cook, and the sugars in the tomatoes caramelize. no need to remove anything.

      • Melissa

        5 stars
        Thank you! It turned out so delicious.

  11. Pamela Brown

    5 stars
    I love this recipe. A restaurant taught me this same recipe. They also sold pints of these when in season.

    • Amanda Paa

      so glad you enjoy it!

  12. Amber

    5 stars
    Absolutely delicious! I spread it on toast and topped with to over easy eggs and mozzarella for breakfast. So very good! A great way to use the bounty of the summer garden!

  13. Maggie

    5 stars
    So I made this today and put it on a pizza with some basil and Mozarella – just baked it in the oven and it was life changing! If you have cherry tomatoes, make this – can’t wait to try it with buratta. Thank you Amanda for another award winn8ng recipe.

    • Amanda Paa

      so glad you enjoyed the tomatoes, maggie!

  14. Lisa OBrien

    Delicious. I do have a question….since herbs roast with tomatoes they should be sterile, why do they need to be removed for jarring? Thanks!

    • Amanda Paa

      Hi! I find that if the herbs are left in, the jars spoil faster. If you think you are going to eat them within 1 week, you could certainly leave them in.

  15. Susi Reynolds

    5 stars
    Absolutely delicious! I baked mine in 160 degrees for 1/2 an hour each side. I coated the m in garlic, Italian herbs, pink Himalayan salt And a sprinkling of dark brown castor sugar. YUM!!!!

    • Amanda Paa

      sounds delicious with the italian herbs!

  16. Yvette

    5 stars
    If you haven’t made this yet, just DO!!! So simple, delicious and versatile!

  17. Martha

    5 stars
    Delicious 😋

    • Amanda Paa

      Yay!

  18. tc

    5 stars
    Thanks so much, the way you write your recipe’s and the great pictures really help me out. This another great fall recipe

  19. Jayme

    5 stars
    This was such a delicious solution to my over-abundance of cherry tomatoes! I made sure to smear those roasted garlic cloves over some crusty bread, along with a few tomatoes, before I canned them. SO GOOD!!!! XOXO!

    • Amanda Paa

      yay, so glad you liked the recipe Jayme! and definitely agree with you on the garlic, incredible.

  20. Cassandra Crutchfield

    Hi. Can I use extra vkrgin olive oil for this recipe?

    • Amanda Paa

      Yes, that’s why I use too!

  21. Chru6

    Can they keep longer if canned in a Watergate or does it turn the oil bad

    • Amanda Paa

      Rather than water bath canning, you can freeze them in the oil and they will stay good for 4 months!

  22. Mary Bianchetti

    5 stars
    Great recipe. Thanks, Tried this with yellow cherry tomatoes, added a lot of herbs & EVOO while roasting. I am just wondering while keeping in fridge why do you have to submerge them in so much olive oil? the olive oil doesn’t preserve but refrigerator preserves….since during roasting it had EVOO can I leave out the EVOO while it it is in fridge,

    • Amanda Paa

      Hi Mary! Pouring the olive oil over them in the jar, is essential for preserving them in the fridge because it keeps oxygen from reaching the tomatoes. Oxygen exposure is one of the things that causes food to spoil faster.

      • Mary Bianchetti

        5 stars
        Thank you! I get it now. I poured EVOO over them and am going to try to freeze some, some are in Ball glass canning jars with a plastic lid, some in Ball plastic containers. Hope I can freeze either without cracking. Will try.

  23. Donna

    Just wanted to say thanks about these delicious summer treats. I made some the other day and was going to put them oil to store in fridge but me and hubby ate half of them right off cookie sheet so I took the rest and added to a shrimp and eggplant casserole I was making. It was absolutely delicious.

    • Anna

      I would LOVE that recipe!!

  24. Cathie

    5 stars
    Wow! My hubby’s garden went wild with Chocolate cherry tomatoes this year.So I tried this recipe with those tomatoes, as I had no heirlooms. The play of the very sweet tomatoes with the herbs, salt and garlic was sooo delicious! I did cover some with oil for later but we ate our share out of the oven. Thank you for sharing this recipe!

    • Amanda Paa

      so glad you liked the recipe, Cathie! am craving summer tomatoes and can’t wait until august to make more of these!

  25. Dandre

    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.

  26. Keeley

    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?

  27. Lisa

    If I used dried herbs can they be left in with the tomatoes?

    • Amanda Paa

      Yes, that would be fine!

  28. Becky

    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!

    • Amanda Paa

      About 2 1/2 hours is correct, just updated the recipe card! Thanks for catching. And I’m so glad you enjoyed the recipe.

  29. Jean

    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.

    • amandapaa

      Hi Jean! 18 days in the refrigerator, and up to two months in the freezer.

  30. Cheryl

    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?

  31. Dip

    Do you have an estimate of how long will they last once canned and sealed?

    • amandapaa

      These are not shelf-canning tomatoes. They do not have enough acid to be safe. But they will last in the refrigerator for 2-3 weeks!

  32. Jenni

    These look so lovely! All the awesome things you could do with this!

  33. Renee - Kudos Kitchen

    What a fantastic way to preserve roasted cherry tomatoes. I think I might eat them straight out of the jar :)

    • amandapaa

      it happens! and they’re delicious on their own, even. :)

  34. Michelle

    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 ?

  35. Hege

    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…..?

    • amandapaa

      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

  36. charmion

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

    • Cherrie

      Hi Charmaine, I’m also from Suffolk and just about to try this with my abundance of cherry toms. Love this time of year!

      • amandapaa

        Wonderful, hope you enjoy them as much as we do!

      • Charmion

        I have just made lots of tomato and chilli chutney with this years glut. Really yummy and so easy to make.

        • amandapaa

          wonderful! tomato love for many months to come.

        • Sue/Hippyhen

          My daughters all make chilli n tomato jam which is heaven to eat as a sweet spread or a savoury one. . I’m just reading all the info as we have a load of small sweet tomatoes n there isn’t only so many I can eat a day. So starting to roast when read all the info. Xxxx

          • amandapaa

            wonderful! the jam sounds like a great idea too. enjoy your tomatoes!

  37. EllenFitz

    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.

    • Amanda Paa

      Hi Ellen! I think that’s a great idea. It would kind of be like the “herb” ice creams that are made with olive oil in ice cube trays, then frozen.

  38. Ann from Sumptuous Spoonfuls

    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.

  39. Meredeth

    Ok. Thank you.

  40. Meredeth

    I know there is not enough acid to water bath. But could these be pressure canned to make shelf stable?

    • Amanda Paa

      Hi Meredeth! I have no experience in pressure canning – sorry I can’t help! The folks at PunkDomestics.com might be able to help though.

    • Linda May

      5 stars
      I’m curious why there isn’t enough acid? I packed my jars ne year with cherry tomatoes, crushing them until the juice covered, added salt, garlic and basil, roasted them in the oven for an hour at 225°, promptly put on the lids as I removed them from the oven and they were fine. They sealed and lasted. I did not use olive oil but their own juices. Is this the difference?

      • Ann P.

        What a great idea! If you use olive oil it must be sealed in a pressure cooker, but the way you preserved them should be just fine!

  41. Nona

    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!

    • Amanda Paa

      Glad you like the recipe Nona! What a great idea to give the fruits of your labor to friends and family. Growing your own food can be so rewarding!

    • Eleanor Alberstadt

      Great Idea for Christmas gifts or a house warming gift. Any time is perfect!

  42. Brigitte

    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?

    • Amanda Paa

      You can eat is right away, and it will last about 1 month in the refrigerator. Enjoy!

  43. Brigitte

    would i be able to can this recipe

    • Amanda Paa

      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!

  44. Tammy

    is washing a jar and top in the dishwasher sterilizing it enough?..or what would you suggest? Thank you.

    • Amanda Paa

      Hi Tammy! Yes, washing the jar and top in the dishwasher will completely sterilize it. Thanks for stopping by!

  45. Dean

    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. :)

    • Amanda Paa

      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!

  46. EVOO From Spain UK

    Use Extra Virgin as it is the best grade = quality & flavour.
    Olive oil without the Extras Virgin tag is a lesser grade , quality & flavour

  47. laurie

    Oh yes, before they’re gone. I will haul myself down to the farmer’s market this weekend!

  48. Julia | Orchard Street Kitchen

    I have to admit that I’ve never canned before, but this looks so simple that I think I need to try it. I love the variation in the color of the tomatoes – especially the pink ones. It looks delicious with the brie toast, too!

    • Amanda Paa

      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

  49. Joyti

    I’ve done this with early girls, but not with cherry tomatoes. This looks absolutely delicious :)

    • Amanda Paa

      Thanks so much for stopping by Joyti! Hope you enjoy and happy fall :)

  50. heather @french press

    I could eat that entire jar right now

    • Amanda Paa

      :) best comment ever. i would share if you lived nearby!

  51. Geraldine | Green Valley Kitchen

    I always have to many cherry tomatoes at once – so give away what I can’t eat – but will try this in the future. Beautiful photos – and aren’t the people so lovely that you meet at the farmer’s market. Thanks, Amanda!

  52. sheila

    These look beautiful… how long are they safe once roasted?

    • Amanda Paa

      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!

      • Sarah trebilcock

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

        • amandapaa

          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.

      • Caro

        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.

        • Amanda Paa

          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.

  53. Patricia @ Grab a Plate

    Beautiful simplicity! I forwarded this to my sister in the Pacific Northwest with an abundance of tomatoes to use up quickly! Thanks!

    • Amanda Paa

      Patricia, thanks for sharing with your sister! I truly love the easy of using olive oil to preserve different vegetables. And then you have great flavored oil afterwards too.

      • Latisha Bunch

        How long after Tomatoes are gone will the oil be OK to use and does it need to stay in refrigerator.

        • amandapaa

          Hi Latisha! The oil will stay good for another two weeks, in the refrigerator, without the tomatoes. Glad to hear they disappeared! ;)

  54. Millie l Add A Little

    I love roasting tomatoes and preserving sounds like a great way to hold onto summer!

    • Amanda Paa

      Thanks Millie! A good way to warm up the house a little bit too :)

      • jessica

        Can u preserve the roasted tomato in a hot water bath , like other tomato preserving?

        • Amanda Paa

          Hi Jessica! Since the olive oil is used instead of a vinegar based brine, these cannot be hot water bath canned.

          • Natalie Devey

            Can they be pressure canned?

          • amandapaa

            i’ve never tried that so I’m unsure.

          • Ginger

            Can this be frozen?

          • amandapaa

            Yep! Just be sure to leave about 1 inch space to top of jar when filling, so that it can expand if needed when frozen.

  55. Kate

    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!

    • Amanda Paa

      i remember you bringing me a jar :) so delicious. i think you peeled yours right?