preserved yellow cherry tomatoes
dried salted yellow cherry tomatoes preserved in olive oil w/ rosemary sage & thyme
IngredientsMakes: 940g
| 960g | yellow cherry tomatoes | ||
| 10g | salt | ||
| 40g | olive oil | ||
| 300g | olive oil | ||
| 12g | sage | ||
| 12g | rosemary | ||
| 12g | thyme | ||
| 130g | olive oil |
Method
| Makes one 950ml kilner jar full. |
| Cut the tomatoes in half. |
| For this many small tomatoes I place half of them on the clean counter, place a cutting board on top and slice between the two using a knife w/ a scalloped edge, much faster than doing them one at a time! |
| To dehydrate the tomatoes place them on 2 full size oven tray sprinkle generously w/ salt. |
| Bake fan 50C / 5h - open the oven door every half hour for the 1st 2 hours to let out steam, then every hour after that. |
| I've used sprigs of herbs because it's more decorative & it keeps the herbs in position in the jar. |
| Heat the herbs together in the oil to 90C / 194F - this wil kill bacteria but not frazzle the herbs! |
| Place them and a third of the oil into a sterilised 950ml kilner jar, add the dehdrated tomatoes and top up w/ oil. |
| Place a sterilized gauze in to keep the tomatoes submerged. |
| Job done . . . dip in when you fancy! |
On top of mashed potato, to top humous & baguette, w/ pasta etc. . . etc. |
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| If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices! Sign up for veg box here / or for wholesale here. |
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