I love to fill glass jars with preserved fruits and vegetables. They create a beautiful backdrop in my kitchen, and the vibrant colors are always inspiring. The uses for this recipe are endless, from tartines made with chopped tomatoes, fresh herbs, and goat cheese to a simple tomato sauce for your homemade fettuccine.
Ingredients
- Olive oil (enough to fully cover the tomatoes)
- Tomatoes (I use cherry tomatoes from my garden — Romas or whatever you have on hand work too)
- Garlic, peeled
- Fresh herbs (I use rosemary and thyme)
- Chili or red pepper flakes
- Salt and pepper, to taste
Directions
- Wash the tomatoes. Leave them on the vine, or not — your call.
- Fill a pot with enough olive oil to cover the tomatoes. Add garlic, chili, herbs, and a touch of salt.
- Simmer over medium-low heat for 30–45 minutes. Don't let it boil — boiling cracks the skin and distorts the shape.
Looking for more pantry favorites?
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