TOMATO-AND-HERB CONSERVE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Tomato-and-Herb Conserve image

Extend the summer by making these oven-dried tomatoes, packed in oil with herbs, to enjoy when the warm weather is gone. They're juicier and more versatile than their sun-dried cousins; serve them on pasta or crostini with goat cheese.

Provided by Greg Lofts

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Time 1h10m

Yield 2 cups

Number Of Ingredients 6

1 pound cocktail tomatoes, halved
Kosher salt
1 cup extra-virgin olive oil, plus more if needed
2 small rosemary sprigs
1 clove garlic, sliced
2 small sage sprigs

Steps:

  • Preheat oven to 375 degrees. Arrange tomatoes, cut-sides up, on a parchment-lined rimmed baking sheet; season with salt. Roast until tomatoes shrink and collapse slightly, about 1 hour. Let cool completely, then pack into a 2-cup-capacity jar.
  • In a small saucepan, combine oil, herbs, and garlic. Bring to a bare simmer over medium heat. Carefully pour mixture into jar, topping with more oil if necessary. (Oil should fully submerge tomatoes and herbs and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month.

Lofar Jana
[email protected]


K Han Khan
[email protected]


Casey campbell
[email protected]


TRiPUL STAR SiS
[email protected]


Esther Agbozo
[email protected]


William Smith
[email protected]


HamVareen TV
[email protected]


Tabussum104
[email protected]


Anayououse
[email protected]


Md Helal Hossain
[email protected]


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »