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[Cinnamon]

I am slow cooking (50c for 6 hours) my last tomatoes to then cover with oil & keep for use later in the year.

Saw them doing this on Economy Gastronomy, but I have a question - should the oil covered toms then go in the fridge, as sometimes olive oil goes all set & grainy when it gets cold?

 

I have a nice Kilner for them to go in, which I will sterilize too.

[fluffyknickers]

Personally I wouldnt put them in the fridge as every time I have put anything in oil in the fridge it has solidified.

 

Sound delicious. Are you cutting the tomatoes or putting them in whole?

 

I make a yummy pasta dish where you cut up tomatoes (cherry ones are nice) put them open side up on a baking tray, drizzle with oil and then sprinkle on chopped garlic and put in the oven on low.

 

Then stir in with some cooked pasta and avacado and bacon....yummmy.

 

Michelle

[Cinnamon]

Thats what I thought,but some shop bought ones I gat, Sacla I think they are, go into the Fridge once opened.

I will seal them well & keep them covered in oil, & I reckon they should be fine.

 

I just halved them - there is a mixture of normal round ones & some lovely large Plum tomatoes which did very well for me this year. Just gave them a drizzle of oil & a sprinkle of sea salt

I may add a sprig of Thyme to one jar too, just to see how it comes out.

 

I made a big batch of Passatta last week too, roasting them for a shorter time on a higher hear, with garlic, then whizzing them in the processor & freezing it in portions.

[fluffyknickers]

Mmmm sounds good. Yes I LOVE the sacla tomatoes in the olive oil and I used to always put them in the fridge once opened and the oil went hard and then when i wanted one I had to pluck the tomatoes out and they were covered in too much solid oil so now I keep them in a cupboard - but they dont last very long anyway!!!

[chickencam]

Some of the recipes for these suggest that they only keep for a few weeks in the fridge despite being in sterile jars and others seem to suggest that they keep for several months

 

I have roasted quite a few on a high heat then blitzed them and frozen them for winter use, we have also had a couple of batches of roasted tomato soup which has been lovely.

 

I still have loads left. My daughters took a pasta salad to school today, made with a fresh tomato, chilli and olive sauce made by blitzing them together with quite a lot of parsley and a little olive oil and lemmon juice and putting onto the warm pasta. I will be interestedto see if they liked it because it was so easy to do.

[Cinnamon]

I am giving mine a couple of extra hours, as they didn't seem dry enough to me.

These won't last long either. Some are already earmarked to go into tonights Rissotto

[Lesley]

Every time I've tried putting mine in oil they go 'fizzy' after a couple of days unless I put them in the fridge. I mostly put just a little oil over them, pop them in small freezer bags and freeze them.

[bluekarin]

How funny! Great minds and all that I slow roasted some toms last night. Not quite sure for how long though; several hours at least in a 140 fan. I sprinkled on some olive oil, salt and pepper. I left them in the over over night then this afternoon I s"Ooops, word censored!"ped all the toms and the lovely sticky stuff into a jar, topped with olive oil and popped in the fridge. I hope them will be okay. I didn't roast them until they were dry like sun blush toms which was what I was after.