Aromatic Tomatoes in Oil with Herbs for Winter

Start by thoroughly washing the tomatoes under running cold water. Then, using a small, sharp knife (preferably a vegetable knife), make a cross-shaped incision in the skin of each tomato on the side opposite the stem. The cut should not be deep; it just needs to pierce the skin. This step will make peeling easier later on.

In a large pot, bring water to a boil. When the water starts to boil vigorously, carefully add the scored tomatoes in batches using a slotted spoon. Blanch them for about 30-60 seconds. You will notice that the skin at the scored area will start to curl and peel away. This is a sign that they are ready. Immediately remove the tomatoes with a slotted spoon and transfer them to a previously prepared bowl of ice-cold water. This thermal shock will stop the cooking process and make the skin come off very easily.

When the tomatoes have cooled enough to be held in your hand, peel off the skin – it should come off almost on its own. Then, cut each tomato in half lengthwise. Using a small spoon or your fingers, gently remove the seed cavities along with the juice. Try to leave as much flesh as possible. Set the cleaned tomato halves aside.

Preheat the oven to 120°C (fan) or 130°C (top-bottom). Line a large baking tray with parchment paper. Arrange the tomato halves on the tray, cut side up, leaving small gaps between them. They should not overlap.

Sprinkle each half of the tomato evenly with coarse salt and brown sugar. Peel the garlic and slice it into thin pieces. Distribute the garlic slices and sprigs of fresh rosemary and thyme between the tomatoes on the baking sheet. If using, sprinkle everything with chili flakes. Finally, drizzle everything gently with about 2-3 tablespoons of olive oil.

Place the tray in the preheated oven and bake for about 2.5-3 hours. The baking time depends on the size and juiciness of the tomatoes. Every hour, you can gently crack the oven door for a few seconds to release excess steam. The finished tomatoes should be slightly wrinkled, reduced in volume, and have an intensified color, but still remain slightly moist and flexible inside. They should not be dry like chips.

At the end of baking the tomatoes, prepare the jars. Wash the jars and lids thoroughly in hot water with dish soap, then rinse. Place the clean, dry jars and lids in an oven preheated to 100-110°C for about 15-20 minutes. Carefully remove them just before filling. This is a key step to ensure the durability of the preserves.

Carefully remove the hot jars from the oven. Place a sprig of fresh rosemary and thyme, along with a few slices of roasted garlic from the tray, at the bottom of each jar. Then, tightly but gently, arrange the roasted tomato halves in the jars. You can press them down slightly to fit in as many as possible. While layering, add more herbs and garlic. If using, also add one bay leaf to each jar. Fill the jars to about 2-3 cm below the rim.

In a small pot, heat the olive oil to a temperature of about 70-80°C. Do not bring it to a boil! Pour the hot oil over the tomatoes in the jars, ensuring they are completely covered. The oil should reach about 1-1.5 cm below the edge of the jar. Use a wooden skewer or a sterilized spoon handle to gently stir the contents of the jar and release air bubbles. This is very important for the preservation of the product.

Immediately after pouring in the oil, clean the edges of the jars with a clean cloth and tightly screw on the sterilized lids. Line the bottom of a wide, tall pot with a cotton cloth. Place the jars in the pot so that they do not touch each other. Fill the pot with warm water up to 3/4 the height of the jars. Bring the water to a boil and simmer (pasteurize) for about 20 minutes. After this time, carefully remove the jars and place them upside down on a towel to cool completely. A concave lid will be a sign of proper pasteurization.