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!
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