I love this time of year because of all the bounty in the garden and at the Farmers Markets. It is a perfect time to preserve your vegetables in preparation for your fall and winter dinner parties!
Having preserves on hand make entertaining quick, easy and extra delicious. These cherry tomatoes will come in handy at your upcoming Thanksgiving and Christmas entertaining events and they are a welcome treat in the cooler months.
This year I had an abundance of cherry tomatoes in my garden so I made these beautiful preserved cherry tomatoes. They are very versatile for entertaining:
- Appetizer: They make a delicious and quick appetizer. Simply warm them and serve them over yogurt or burrata cheese along side slices of warm french bread. Garnish with fresh basil.
- They are a great addition to any charcuterie board.
- Pasta Dish: They make a lovely pasta sauce with artichokes, olives and feta cheese.
- Dinner: You can pull out a jar of these preserved cherry tomatoes and create a delicious main course. Simply bake white fish in these tomatoes. Serve topped with crispy fried shallots. So good!
Preserved Red and Yellow Cherry Tomatoes
These cherry tomatoes are delicious and great to have on hand for easy entertaining. They are a great addition to any charcuterie board or perfect served as a an appetizer.
Ingredients
- 3 quarts (12 cups) cherry tomatoes
- 2 tablespoons minced garlic
- 2 tablespoons finely chopped onion
- 3 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh oregano
- 2 tablespoons olive oil
- Salt and Pepper to taste
- Basil leaves for garnish in each jar
Instructions
- Sterilize your jars and lids by boiling them in water for 5 minutes or put them in the dish washer on a high heat cycle. Air dry on a clean tea towel.
- Heat olive oil in a large dutchoven.
- Add garlic, onion, oregano and chopped basil (save the basil leaves for garnish), cook for about three minutes.
- Add the cherry tomatoes and simmer uncovered for approximately 20 minutes or until your desired consistency. I like it a bit chunky. Salt and Pepper to taste.
- Place tomato mixture in the sterilized mason jars, top with a couple of basil leaves seal the jars with the lids.
- Place the jars in a hot water bath. The water should cover the jars a couple of inches. Bring the water back to the boil and boil for about 15 minutes.
- Remove the jars from the hot water bath and let them cool on the counter. The jars will make a pop sound as they cool and seal. Re-bath any jars that don’t seal.
Notes
These preserved cherry tomatoes will keep for six to eight months.
Store in a dark dry place.
Enjoy!
Tried this recipe?Let us know how it was!