Tomato Confit: oven-dried tomatoes in olive oil

tomato confit

Every time I go to my friend Joe’s Dirty Girl farm and see the unending rows of beautiful dry-farmed tomatoes, I tell myself I would preserve some before they are gone for the season. Last summer came and went, and I never got a chance to do it. This summer I made a promise to myself that I would do it, and so when I came back home from New York with only a few fleeting days of the season left, I decided it was time to put up or shut up (pun intended.)

I have to confess something to you. I’ve never actually done tomato confit before. Many moons ago in Greece, a French neighbour of my friend Rena’s gave us the best confit tomato I’ve ever eaten, so I asked to observe how she did it and took some notes.

The process was simple enough, The tomatoes were cut into halves and left to soak in the hot Island sun until completely dry. The dried tomato pieces then received a quick dip in a pot of boiling red wine vinegar, then packed into jars and covered with olive oil and a clove of garlic and a bit of herbs. The jars were left alone for a couple of weeks until they were ready to be eaten.

So I decided to do this with Joe’s beautiful dry-farmed tomatoes this year. I picked up a 20-pound box from Joe and set out to work.

Since I’d never actually done anything like this before, I decided to read up on canning and preserving a bit, just to see how many ways I could possibly kill myself and my friends with some well-meaning confit.

What I read scared me a bit, which was by the way not difficult to do for a germ-phobic like me. Botulism and whatnot, you know. So I reexamined the procedure I learnt in Greece, knowing full well that Europeans have a rather admirably nonchalant way with food, and that seemingly through sheer will power, they don’t seem to get sick from food much either.

Having spent so many years in America, and actually having enough assets to be scared of a wrongful death lawsuits from my friends’ next of kin, I decided to reexamine the process.

in the oven

oven dried tomatoes

I didn’t think that the sun here was hot enough to dry tomatoes, so I dried them on cookie sheets in my oven, set at the lowest temperature –which was 170F on mine- for about overnight and then a bit more until completely dry. I needed about six cookie sheets for all the tomato halves. And, of course, six cookie sheets did not fit in my oven, so two of them went across the street last night to my friend Eric’s house for a sleepover.

parboiling in vinegar

The vinegar bath made a lot of sense, since the Botulinum bacteria grow well in anaerobic, that is to say oxygen free, and low acid environment. Giving the tomato pieces a bath in boiling vinegar not only sterilizes the dried tomatoes to kill surface bacteria, but also raises the acidity level of sweet tomatoes to lessen the chance of Botulinum growing in the jar later.

I was a little squeamish about adding whole raw garlic, so I gave them a quick bath in the same hot vinegar. I also decided to heat the oil before adding to the jars, to sterilize the oil and the herbs and everything else in the jar.

in the jar

The clove of garlic went into the bottom of a jar -sterilized, of course, in boiling water or just run them through a cycle in the dishwasher- then the tomato pieces were placed in neat layers until the jar was full. A sprig of Marjoram went into the side, and the whole thing sealed with a glass top and gasket, fastened with two metal clips.

sterilizing the filled jars

The jars were then put in two large (8 q.) Le Creuset pans and filled with water up to submerge the jars completely. The water was heated to a full boil. The jars were sterilized in the boiling water for thirty minutes.

As the jar cooled down, the gasket –a new word I just learnt for that thing I used to call the rubber ring thingy- is sucked in to create a vacuum, and the metal clips can be discarded.

As usual, I don’t have an exact recipe, but the process is really easy as you can see from this post. I can tell you, however, that for my 20 pounds of dry-farmed tomatoes, I needed about three cups of vinegar (red or white wine vinegar will do), 7-8 cups of good olive oil, and everything got packed into 18 six-ounce jars. Also, do remember to let the jars cool down completely before removing the metal clips or you might lose the vacuum seal –not that I just made that mistake or anything.

Weck Jars

This tomato confit is so versatile, and so easy to do. It’s delicious eaten right from the jar, layered with goat cheese to make a gorgeous terrine to serve with bread, or cut up and tossed with some pasta for a quick meal. The olive oil in the jar is great as well, having taken on the flavors of sweet and tart tomatoes, garlic, and Marjoram.

This is such a great thing to have around I might just do another batch next week!

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  • http://www.30in2005.blogspot.com 30in2005

    That reads and looks soooo beautiful. I am a foodie or rather an eatie, so I don’t think I have the guts, patience and resources to do do this. I do like living vicariously off some of your recipes though! Thanks pim.

  • http://www.30in2005.blogspot.com 30in2005

    I know you are a big fan of tayyab’s. I am too. Just wanted to point out thought that it is not an Indian restaurant but in fact a pakistani one. Their kebabs are superlative in every way. I too have a whole list of London based restaurants and reviews in my blog Tayyabs is one of them

  • http://kitchen-notebook.blogspot.com/ Lucy Vanel

    Thank you for this, Pim! Absolutely gorgeous. I lik the marjoram touch as well.

  • http://kalynskitchen.blogspot.com Kalyn

    Pim, it does look fabulous. I wish I had some right now.

  • Hugo

    Every other foddblogger has written about oven-dried tomatoes before, calling it Confit makes it different?

  • Marie Chamapgne

    Magnifique… mais alors quelle frustration pour moi de ne pas pouvoir te lire en français (my english is not rich)… snif…

  • http://foodcookeat.blogspot.com Aude

    Hello Pim,
    Pictures are wonderful and mouth watering !
    I often make oven-dried tomatoes but usually use them quickly; but I think of preserving them.
    I am just wondering : when you write about heating the oil, do you heat it twice (first time aside and then when sterilizing the jars)??

  • http://gastronomy-101.blogspot.com KT

    Oven drying the tomatoes does not make them confit. Preserving them in oil in jars does. Confit means “preserve,” and although it traditionally refers to meats preserved in their own fat, it can also refer to anything preserved in oil.

  • http://immaeatchu.blogspot.com yoony

    that sounds so delicious. i haven’t gotten around to preserving any tomatoes but this is inspiring me. i love those jars! where did you get those?

  • http://rubycrownedkinglette.typepad.com stephanie s

    i think preserving anything in those wek jars is worth the trouble for the beauty once sealed…. it looks delicious as well as beautiful.

  • http://kitchenmusings.typepad.com Veron

    The pictures look great! I am experimenting with confiting a duck but tomatoes looks pretty good too. Anyway, I like your jars with the clips, is there an online store that you got them?

  • http://na-zdravi.blogspot.com Dianka

    Wow Pim! What an experience! It’s so rewarding to make something yourself like this. Oh how I would love to try some!

  • http://ulteriorepicure.wordpress.com ulterior epicure

    pim, from my experience, in order to get a really good seal and disinfective effect, it’s best to turn the jars upside down when boiling them at the end. but, as you point out, boiling them upright is just as effective? i’m also a germ-phobic creature… though i totally join you in awe of the rather cavalier foreign way with foods…

  • http://broad-sheet.blogspot.com Broadsheet

    Thanks! Now I know what I’m making for Xmas gifts for the neighbors this year! I made jars of preserved Meyer Lemons for them last year. Care to share a recipe that goes with these?

  • Bart

    Can you tell me where you bought the jars?
    Cheers from Belgium.
    Bart

  • http://yishaym.wordpress.com/ Yishay

    My Dear -
    Looks great. Although I must say, I slightly disaprove of your methods. ;)
    Here’s my antidote against the whatnots: read less. But then, I’m not even European..
    My procedure:
    1. Get Michele to bring some sun dried tommatos from the market in Genoa next time he comes to see his sister.
    2. heat (not boil, for hevens sake!) 1/2 wine 1/2 balsamic, just enough to cover the ladies.
    3. turn them over in the pot for a few minutes.
    4. Layer tommatoes, sliced garlic – as live as it gets! and fresh herbs (marjoran, basil, whatever the greengrocer or the back garden had on offer)
    5. cover with good olive oil, close. put on the shelf.
    6. once a day turn over for 2-3 weeks, and you’re done.
    as far as I’m concerned, no bad thing can come out of good olive oil.
    see you soon!
    - Y.

  • http://www.theperfectpantry.com Lydia

    I made lots of oven-roasted tomatoes this year, but didn’t “confit” any of them. If I find more at a farm stand, I’m going to try this recipe. Thanks.

  • http://www.winosandfoodies.typepad.com/ barbara

    I think I’ll be doing this come summer time. Looks fabulous.I thought you had to cover the jars with the warer to create the vacuum. I’ve also read you should never put garlic into preserves without first steeping it in vinegar. If the garlic is blue when you open the jar there is a problem.

  • http://www.cookbook411.com/ L

    Gorgeous! Where did you get your beautiful jars?
    -L

  • http://chezpim.typepad.com Pim

    Thanks everyone. I opened a jar and tried, and so far haven’t died yet so I guess I did ok. :-)
    The jars are from Weck. They are called Tulip shape, size 1/5 litre or 6oz. I bought mine from Sur la Table in Los Gatos, but for some reason their online catalog doesn’t carry it. If you have Sur la Table near you I’m sure they could order you some.
    I’ve found two sites that sell these jars online alibaba: http://tinyurl.com/kj7mr and http://www.kitchenconservatory.com/canning.htm
    The marjoram is David’s idea. I was going to use Thyme but he suggested Marjoram, which to me tastes like a cross between basil and thyme, so I decided to try it. It adds a lovely touch to the confit.
    Next time I do this -and I’ll do another batch soon before the season is really over- I will certainly submerge the jars. My procedure seems to have worked fine this time, but I’ll be more careful next time around to really ensure a good seal on the jars.
    cheers,
    Pim

  • http://chezpim.typepad.com Pim

    Marie,
    C’est pas si difficile en Anglais, non? My French is not so rich non plus!
    bisous,
    Pim

  • Marie Champagne

    Pim, je pense que ton français est bien meilleur que mon anglais, si si je t’assure ! Vivement la traduction simultanée… On peut toujours rêver, non ?
    Bonne continuation

  • hilary

    Weckcanning.com carries the 1/5 L tulip size. I use that size most frequently for preserves.

  • http://kitchen-parade-veggieventure.blogspot.com/ Alanna

    I’ve been thinking about tucking slow-roasted tomatoes (for me, 12 hrs at 200F) into olive oil, too … lovely post and as usual, inspiring photographs.

  • http://mikeachim.typepad.com Mikeachim

    Thoroughly, thoroughly bookmarked, this post. Need me some jars.
    Visually, they look simply incredible. What do they taste like?

  • http://profile.typekey.com/Mikeachim/ Mike Sowden

    And yes, those photos are terrific as well.
    Although I have to say that there is something little H.R. Giger about tomatoes when they’re freshly oven-dried…….

  • http://www.grainofsalt.ca mel

    Simple, yet gorgeous.

  • http://chezpim.typepad.com Pim

    Thanks everyone.
    Mike, the tomatoes pack a lot of flavors, a little acidic, but the sweetness still comes through loud and clear, adding those flavors to the taste of the fantastic olive oil and the herbs. I think they are just marvelous.

  • http://guiltycarnivore.com Guilty Carnivore

    I want some. I think you could go into business and sell these on the Internets!

  • http://www.beaskitchen.com/blog/ Bea at La Tartine Gourmande

    Looks so good Pim! I wish I could have got to doing something like this this summer. Brilliant realization! I am so jealous of the months to come when you will eat those treats!

  • http://chocolateandsage.blogspot.com Catherine

    What a great idea! I’ve forgotten how fun and beautiful jarring our own goods can be.

  • Vida

    Love your site, the tomatoes look great. But my mom-in-law an authentic southern Italian mom does it waaaaaaaaay differently and with much less fuss…
    The tomatoes are dried sprinkled with coarse sea salt. (She only uses solar power but I guess the oven is fine too). They are then rinsed thrice (sucessfully, in three different big bowls) in vinegar. She lightly hand squeezes each slice to remove excess vinegar each time. The tomatoes are then layered in large jars with sliced garlic (it gets mild over time) and parsley. As she layers she knuckles the tomatoes down to get as many into each jar as possible. When the jars are full, she pours a wonderful fruity olive oil slowly into each jar till the tomatoes are covered. The jars are left unsealed a day to allow air bubbles to escape. She tops off the jars as the oil settles. The idea is to have the tomatoes completely covered in oil.
    You can use huge jars because as you eat the tomatoes, you just keep adding oil to make sure that they are always covered. Just make sure you use clean utensils to scoop them out: no bread crumbs…My husband and family grew up on tomatoes like these (pommodori sott’olio) and of course they never got poisoned. I’ve made them myself with good results (but la mama e la mama)
    And, of course you will be eating pure extra-virgin olive oil that has not been heated/destroyed. Don’t be squeamish, try it!

  • http://www.drinksos.com tony

    Tomato Confit: oven-dried tomato in olive oil nice recipe of tamoto i will make these delicious chutney and enjoy with red wine

  • Mike

    I just made these, not exactly the same method, but putting them in the fridge causes the oil to harden and it isn’t so pretty then. It holds well, but you need to dig your tomatoes our of coagulated oil first, or let the entire batch warm up. Has anyone worked around this? I tried adding move vinegar to the avoid this,

  • Casey

    I’m just a kid,yes,but it doesn’t mean I can’t use this recipe. Me and my Mom are using it for gifts for relatives and teachers! I looked at this yummy recipe with my Mom and we will definitely use it. Thanks a lot for this type of food!

  • http://www.tiltingattarts.blogspot.com aileen

    It took me a year, but I finally found myself with the magical combination of tomatoes, herbs, and jars. Truth be told, this is actually the second weekend that I’ve set aside to put-up your tomato confit. The first time I had to order-in tomatoes, and somehow the jar in which I put them cracked. Literally split. Nothing really is more horrible than a wasted shipment of real-tasting tomatoes. But I waited a week, ordered-in some more real-tasting tomatoes, crossed my fingers, and tried again. They are confit’ing as I type this thank you!

  • Anna

    I just finished putting up a few jars myself! Thank you so much for the recipe; they really are beautiful! Pim, did all of yours stay sealed until eaten with none of the awful problems I’ve read about on other sites with oil packing? All friends still living? :)

  • Sérgio

    What great photos.
    Sorry if this seems odd, but I was offered a jar of dried tomatoes and I don’t know what to do with them… :)
    Are they supposed to be eaten right off the jar? Mixed in a salad? Cooked with pasta? Other ideas?
    Thanks for the help :)

  • Anonymous

    We grow “Certified Organic Heirloom Tomatoes”; it will be nice to make these when we have a surplus.
    Thanks for the recipe!
    =) deb

  • http://www.agrinegoce.com Hamdi Abderrazek

    Dear Sir
    We are Company specalized on the oven confit tomato in Tunisia and look for contacts avec some customers in Europa and USA please help us
    Best regards
    Hamdi Abderrazek

  • http://www.tomatogrowingsecrets.com Herbo

    Wow, I have a love for growing tomatoes naturally and I am always searching for ways to cook and serve my harvest. This sounds absolutely delicious.

  • http://www.marketquarter.com Jonathan Briggs

    I have become completely addicted to this way of preparing tomatoes. Borough Market sells really great small vine varieties and I cover each half with a small amount of fresh pesto before baking for around 8 hours.

  • K

    Wouldn’t it be safer if you add raw garlic (which kills germs) instead? That’s what Koreans do for kimchi. If you boil the garlic, it may defeat the germ killing properties.?

  • http://camemberu.blogspot.com Camemberu

    What a fantastic, detailed and educational post! And such beautiful photos! Thanks!

  • mary-anne

    Garlic stored in olive oil is the perfect breeding ground for botulism. This combination is questionable for home canning and the Ball Blue of Canning says it shouldn’t be done even in a pressure canner. Even if you added the needed citric acid to lower the pH or add other preservatives, it probably wouldn’t be safe for home canning.
    If you made this tomato confit and kept it in the refrigerator and used within a week you’d be safe.
    What makes Kimchee safe with garlic is the salt and vinegar.
    Tomatoes can well using basic water bath method with garlic. The olive oil with garlic is the problem perfect for botulinum to develop.
    References:
    http://www.uga.edu/nchfp/index.html
    http://web1.msue.msu.edu/imp/mod01/mod01s.html

  • paola cabibbo

    great recipy. For a more mediterranean taste, try and add capers, and a couple of good pinches of fresh or dried origano. 2 serving suggestions: 1) as a very special tomato sauce for linguine or spaghetti :pour the content of the jar in a blender, adding some (to taste) lemon juice, tabasco, worcesteshire sauce, a couple of spoonful of the water of the pasta. 2) as a much loved finger food: roll the tomato with a small cube of feta cheese, and fix with a toothpick. For a faster job, start buying dried tomatoes (from Calabria, preferably)!

  • Brian Thompson

    I noticed that you suggested that you use a good olive oil when cooking. I agree with that so much because I believe that the wrong type of ingredient can easily ruin the recipe.
    I usually buy my olive oil, and many other ingredients from Holy Food Imports because their products are beyond excellent.

  • http://www.upsidedowntomato.net Rob Wilson

    Taking onboard the comment on the garlic i’ll try using garlic infused olive oil in a small batch and see what happens. Always looking for a good use for my home grown tomatoes.

  • Linda

    I would like to know what other suggestions for using these tomatoes after they’ve been jarred. I think they are beautiful! I am going out to purchase sea salt and some balsalmic vinegar today to try my own. I am going to use my cherry tomatoes. Please anymore serving suggestions would be greatly appreciated.
    Linda

  • Jacqueline Cobb

    HI Where can I get the jars you use I LIKE THEM A LOT JACKIE

  • http://farmgirlfare.com Farmgirl Susan

    Gorgeous, though I doubt I’d get beyond the jar and a spoon. ;)

  • http://profile.typepad.com/6p01127942674328a4 daniel

    I realize this is an old post, but I thought that I would point out that boiling water or a sanitize cycle on the dishwasher won’t actually kill botulism spores. AFAIK You need to bring your medium (oil) and the surface of the food you are preparing up to around 250F to destroy the spores to be safe.

  • http://Bluehorsestudio.net yankeegir2u2000@yahoo.com

    I have been searching for a way to preserve my sundried toms, and give them as gifts with out having to stuff them in my refridgerator. THANK YOU!!! for this awesome site and excellent, clear info.
    Pennie S

  • LC

    can you just put dried tomatoes and olive oil in the jars then seal them? thanks

  • cupcake_711

    Well I guess you’re still alive and writing Pim, so I guess the recipe is safe :) Looks divine and am looking forward to trying it…My little super sweet Sungold cherry tomatoes are drying in the oven right now. Tomorrow, canning! Thanks for all the good tips!

  • http://krislyn-art.com Krislyn

    Mine turned cloudy. :( I am a little disappointed as they looked great not 10 minutes ago. What did I do wrong?
    -Krislyn

  • http://www.ztastylife.com/ amelia

    splendid…those jars are summer encapsulated

  • http://www.myvillagegreen.com Compounding pharmacy

    Is that sweets?

  • brooklynfoodie

    So, I tried this recipe and two things:
    1) Don’t use an aluminum tray to roast because a reaction happens and stains your tray. Line your aluminum tray with foil or use a stainless one. I made the mistake of using aluminum and was worried that the confit would taste metallic-y, so I opened a jar & thank goodness I did because:
    2) This recipe has no flavor. Its so obvious—WHERE IS THE SALT? THE PEPPER? I’m doing this over and adding garlic to the (stainless steel) roasting tray, olive oil and herbs. Thanks for the skeletal start, Chez Pim, but this recipe really needs more love. Glad I found out before I made more and/or gave it away as a gift.

  • http://profile.typepad.com/6p0133f45b896d970b me.yahoo.com/a/JxKyXM8A1O2hBBTe2RZ8HXvLuldLF0ofTBQE.VKfu6bHdPlSJBs-

    I’ve been looking for a good olive oil, thanks! Really cool pictures too.
    http://www.thedailycontributor.com

  • http://www.wholesalepages.co.uk/ UK Wholesale Trade

    Looks delicious! The first thing I’d do is tip that plate like a cup, and drink the juice! Hee!
    Thanks
    UK Wholesale Trade
    http://www.wholesalepages.co.uk/

  • http://www.play-racing-games.net racing games

    really thanks for giving us a new recipe.

  • http://love-to-live-to-eat.blogspot.com/ Live-to-eat

    I’ve done something similar to this, but I seasoned the tomatoes first and slowly dried/cooked them with sprigs of thyme and sage, along with some garlic. Mine took about 28 hours at the lowest setting! They were worth it though. As these are guaranteed to last no more than a week in my house, I just stuck them in sterilised jars, topped up with olive oil, raw garlic and more sprigs of herbs. They then last well in the fridge.

  • Anonymous
  • http://www.vinolucistyle.com Barbara | VinoLuciStyle

    Photo thieves are bad but have to say I would have never seen this wonderful post if it weren’t for your call out! Love the Weck jars, love what’s in them more.

  • http://www.foodvacuumsealerreviews.com/ Marie Chan

    Food sealer can provide you the best service in storing the freshness of foods.

  • Kvherbert

    Hey thanks. I’ve got a bunch of tomatoes from my garden to preserve and needed a tip to preserve.

  • Happy Moore

    very interesting.  I enjoyed reading the recipe – and with bit of luck will follow it.  I love your decoration – simple but effective.  That is definitely how I would be presenting my end result.
    Thank you. 

  • Happy Moore

    very interesting.  I enjoyed reading the recipe – and with bit of luck will follow it.  I love your decoration – simple but effective.  That is definitely how I would be presenting my end result.
    Thank you. 

  • Kikistreehouse

    Ok , I love this recipe,, My question is after everything is done.Am I to understand I fill the jars with olive oil? And are these ok for shelf life or just refergerator?. How long?.Iam new to canning and . I havent had any problems as of yet(knock on wood).Iam always looking for new recipes and tips on learning. This is a great recipe for the kids.They come over and cant wait to see whats in the pantry. Also may I ask another question? Iam thinking of adding shelfs to my utility room (washer and dryer are also in there). We have central air and a air vent is in there . The dryer vent goes outside . Do you think the jars would be ok in there. Thank you for your time. 

  • Snatalie

    I am curious. Instead of the vinegar bath could they not have been canned in a pressure canner? I am planning on canning tomatoes in oil and figured to be super safe, just can them in a pressure canner.

  • http://chezpim.com Pim

    The vinegar bath adds flavor as well, especially for tomatoes today which tends to be on the sweeter side. I wouldn’t skip it.

    Sent from my iPad

  • Jan

    Great recipe I will try it! Bt the way where did you get the cute jars and the glass lids, I’ve never seen those?!

  • http://chezpim.com Pim

    It’s a German brand called Weck.

  • Colliedo

    Love this recipe!  But does this work with screw top jelly jars too?

  • http://profiles.google.com/twinklingalong Carleen Armstrong

    Woohoo!!! Thank you so much! I’ve been looking all over for a way to make oven-dried tomatoes that I can preserve in seasoned olive oil…I didn’t know this was called confit. Hooray for learning and instructions and fabulously delicious food for you and for me!

  • shawnlike

    If you live in Portland , Oregon, you can Weck jars at Canoe on SW Alder.

  • Krystal Seguin

    I’m interested in trying this recipe but am curious about the shelf life.  If I made 12 jars of these (one for every month until next year’s growing season) do you think that they would stay good until then?  

  • Weezie_two

    Recipe looks great, just what I have been looking for. I’m curious as to how long you boiled the tomatoes in the vinegar bath.

  • Shannon

    This recipe sounds wonderful but I still wouldn’t store it on the shelf. I would keep this in the fridge as your preserving method is still not enough to guard against botulism.

  • Kristin

    Confit means cooking in its own fat, as in duck confit.  Since tomatoes don’t have their own fat, you have to add it, usually in the form of olive oil.  These are oven-dried tomatoes preserved in olive oil, not confit.

  • http://chezpim.com Pim

    Thanks Kristin for the comment, but you’re wrong. Confit in the french culinary usage has two general meanings: to preserve in fat, and to preserve in sugar. Although it’s true that preserving in fat generally means preserve in the the fat from the same animal, but it’s not always the case. You can easily find confit de lapin, for example, preserved in goose or duck fat, or even lard. 

    Tomato confit, or tomates confites in French to be precise, is a common method of preserving tomato in olive oil. The proper name is indeed tomates confites, or tomato confit as roughly translated into English. 

    Googling “recette de tomates confites” returns 1,390,000 results, if you don’t want to believe me.  

  • Anonymous

    I love this recipe!I would like to turn my extra tomatoes into tasty gifts, and i would like to know where to find jars like the ones you used in the pics.

  • Clive

    Don’t see how vacuum can be formed by heating a sealed jar. 

  • Stuart

    Lovely, well written article.
    Thanks.

  • a bear

    Excellent information, thank you. Can you do the same with semi drying the tomatoes for a milder sweeter flavour? some recipes also emphasize sprinkling with sugar, which would yes, enhance the flavor but also I suspect the growth potential for unfavourable organisms

  • Koenemasta

    when you heat the water inside the jar the air expands, the gasket lets air out but not back in. When the jar cools the air inside the jar contracts pulling down on the lid and the gasket, vacuuming sealing the lide to the jar.

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  • http://www.cookdazzle.com/tools.html cooking utensils

    It’s wondered to make tomato confit. I like the tomato confit very much in every summer. Also it is very easy and simple to preserve potatoes in jars.

  • Aks_14

    love this recipe. But im wondering where you found these jars? Do you know the name of them? thanks

  • Aks_14

    love this recipe. But im wondering where you found these jars? Do you know the name of them? thanks

  • Sciascia

    Where can I get the jars-I love them!

  • Newbie preservationist

    Just checking: Did you plunge the marjoram in the boiling vinegar too, or stick the sprig in raw and trust the last step of submerging the jars in boiling water to sterilize? Note: I’ve seen other recipes where the seeds are removed from the tomatos, in case anyone wants to try that.

  • Gowest42

    I may have missed it somewhere in your explaination, but how long did you boil the tomatoes in the vinegar?  Thanks for describing how to do this.

  • Eegage

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  • John

    Thank you very much for this post.  There’s a lot of squeamishness and trepidation out there concerning the preserving of tomatoes in oil.  Your procedure is careful, logical and well-considered and seems to me to be about as safe as one could hope for.  I’ll be looking forward to trying this later in the summer.

  • Paul

    Aks..Try this site. http://weckjars.com/

  • Jen

    How long did you boil the dried tomatoes in the vinegar?

  • Jo

    Is that supposed to be clever, or are you just stoned?

  • Green-lily

    I made these last year and used ‘pre-used’ jars. When sterilising I loosened the lids half a turn and screwed them tight as soon as the boiling finished. They kept perfectly. Thanks for a lovely recipe. I’m about to do a repeat but know my tomatoes need cutting to size as big ones[delicious and amish paste] take nearly 48hrs to dry if left in quarters…

  • Gayle Sanders

    I’m curious to know the shelf life and storing of these? I have dried lots of tomatoes this season and am looking to preserve them in oil and jars. This looks like my answer.. Thanks for your response :-)

  • Rider

    I have heard canning food in oil and canning garlic in anything but vinegar can be dangerous. How ling did these last? I’m going skip the garlic and pressure can mine as well as add rosemary extract and grapefruit seed extract as extra preservatives I think. Any thoughts?

  • DaisyMee

    I too have an obsession with jars! where did you get those beautiful babies?

  • Sarah

    Without using a pressure canner you cannot heat the jars to a high enough temperature to kill botulin. The boiling will kill a lot of other bacteria but not boutilin. period. Oil does not have a high enough acidity to keep boutulin from growning even if the tomatoes do. This is not a safe recipe unless it is canned in a pressure canner. It looks delicious but your method of canning is dangerous and could even lead to death. You could consider freezing this recipe or using a real pressure canner to preserve it.