Tomatoes in oil
Tomatoes in oil offer vibrant flavor with ripe tomatoes preserved in olive oil, herbs, and spices. Perfect for antipasto platters or as a flavorful side.
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Cooking tools:
- Saucepan
- Stove
- Instant-read thermometer
- Ladle
- Mason jar
- Spoon
- Paper towel
- Refrigerator
Ingredients
- 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
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