Preparation:
First cut the tomatoes in half, remove the stem side and then cut them into pieces.
Place the tomatoes on baking trays lined with baking paper, season with salt, thyme and rosemary and bake at 200 x C for one hour.
Soak the garlic in water to make peeling easier and then finely chop it with a knife.
Now wash and dry several 600 ml jars, place garlic, thyme and rosemary on the bottom, fill the jars with tomatoes and sprinkle more garlic, thyme and rosemary occasionally.
Finally, add the oil, close the lid, turn the jars upside down, let them rest for 10 hours, then turn them upside down again and store them in a dry place all year round.
Notes and Tips
If you have leftover tomatoes, put them in a large bowl, season with coarse salt, let them dry in the sun, seal them in plastic bags and refrigerate.
References
Frequently Asked Questions
How to store tomatoes all year round? To preserve tomatoes all year round, you need to follow a special recipe where they are baked in the oven with oil, garlic, thyme and rosemary and then stored in jars in a dry place.
What ingredients do you need to pickle tomatoes?
5 kg of small, juicy tomatoes, 30 ml of olive oil per jar, 1 clove of garlic, thyme or rosemary and salt.
What to do with leftover tomatoes?
If you have leftover tomatoes, put them in a large bowl, season with coarse salt, let them dry in the sun, seal in freezer bags, and refrigerate.
