Store in the fridge for 3 – 4 weeks. Cover with olive oil (or other oil). I was a little bit short on headspace and added some olive oil to fill up. Probably about a tablespoon or more. Put the tomatoes in a jar and cover with olive oil. To be clear: we are not advocating the use of roasted tomatoes in just any home canning recipe. Lemon juice in a 400ml ball jar. They will keep for months at cool room temperatures or in refrigerator. I cook my cherry tomatoes on top the stove or on the bbq with smoked garlic that I made and sometimes I add zucchini or onions and I always add olive oil. So besides the fresh tomatoes, you also want to use a good quality extra virgin olive oil and fresh minced garlic. For additional safety, you can add 1 tablespoon of lemon juice to the olive oil when storing them. Oil should never be added to home canning recipes unless a tested recipe specifies its addition, as oil can impact heat penetration during the canning process. salt and 1 tsp. Roast for 2 1/2 hours, stirring occasionally, or until the tomatoes are small and indented. Set the tomatoes on a baking sheet and put in the oven, putting the cut side down for those that are cut. You may need to add more oil as the tomatoes are removed to keep them immersed. I swear. I also added 1 tsp. I put it in hot jars and add some salt and lemon juice. Continuing to dry and store tomatoes in olive oil at room temperature doesn’t mean that I’m going to ignore all USDA preserving safety information and start canning in my oven or turning over my jars to “seal” them – or even stop putting citric acid in my canned tomatoes. I roasted cherry tomatoes in olive oil then put into sterilized jars (Oil juices and all )and water bathed for 40 min. cherry tomatoes 1 kg rosemary 6 bushy sprigs black peppercorns 12 garlic 8 cloves, peeled thyme 8 bushy sprigs sea salt 2 tsp caster sugar 3 tbsp olive oil 500ml. To pack in oil, place thoroughly dried tomatoes (under-dry is a safety hazard) in a pint or half-pint jar. If you aren’t a big fan of mincing garlic, and let’s be … Plus, they’re easy to make and use up about a pint of cherry tomatoes per jar – not too shabby. Don’t use that garlic that is packed in olive oil or sold in a jar, it really has a fraction of the flavor. Tomatoes are acidic, which makes them far less likely to be dangerous when stored in oil, and the vinegar used to rehydrate them in this recipe acidifies them even more. I am new to canning. Preserving Cherry Tomatoes in Olive Oil. Slow roasted cherry tomatoes preserved in olive oil are the perfect complement to a slice of crusty bread and a thick slab of cheese. If you choose to add fresh herbs or garlic, consume the tomatoes within 2 days.