You can make a simple olive oil based herb and garlic cherry tomato dish easily and quickly. Here are all the steps.
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35 Comments
Thanks!
Sounds delicious!! Thanks for the recipe Gary 😊
Visit my blog, The Rusted Garden Journal for more information on this recipe and other garden articles: https://therustedgarden.blogspot.com/2023/07/how-to-make-mason-jar-herb-garlic-olive.html
Your tomatoes bright and beautiful!
This is interesting. Does the oil preserve the tomatoes, or is it similar to fermenting?
Beautiful to look at, too. Thank you.
Yes! I let my "volunteers" grow this year. Lots of cherry tom's. Perfect timing for this! Thank you Gary! 😊 🌿🍅
This is great! Thanks Gary!
Looks delicious. You explain it so well. I have a question though, if you only use a couple tablespoons of the warm oil could you use less than one cup of olive oil in the pan?
Thanks Gary – just what I needed. Have more cherry tomatoes than I know what to do with.
Thanks Gary for sharing this recipe! I'm definitely saving this one!
YOur the man Teach!!! Thanks Gary!
Thank you so much for this recipe! Perfect way to use up those cherry tomatoes!
I love this idea. Just a few thoughts on garlic, if you’re using the oil, I’d thinly slice the garlic. Minced garlic gets bitter very quickly when cooked and sliced garlic still infuses the flavor yet is easy to remove when cooking. For salad dressing, you might mince. You may want to check on the safety of garlic in oil left at room temperature once it has been in the fridge for months. If used to cook, the oil will get to the right consistency once heated. Thanks!!
I like it! Just so happens I have everything from my garden to make this recipe right now. I'll put my husband to work that today. Thank You!
Thank you Gary!!! Sounds wonderful!
This is the beginning of the cherry tomato abundance. Growing 4 different varieties this year, super sweet 100, black cherry, sun gold and a Chadwick cherry. Lots of different flavors going on for sure. Always looking for new ways to use as many as I can.
Thanks again! Stay Well!!!
Thanks for giving us a way to preserve the bounty that we now have because you have shared your helpful growing strategies! ❤
Looks really good. I know I will have excess of cherry so plan on doing this Thanks!
Wow, I got to try 😮
WOO! Awesome!! I absolutely LOVE when you do recipes!! It means I get to try something new!! I appreciate it!! Would love it if you did a little taste test at the end!! 👏😋😍🍅🧄🥖🥰
Love these videos Gary! More please!
Perfect timing! We’ve been running out of ideas for all these little tomatoes! Thanks so much
Can’t wait to try this sounds yummy.
Love it. Thank you
Thanks for sharing! We are swimming in cherry tomatoes!
Thank you for sharing the receipe. I have a lot of cherry tomatoes that I did not know what to do with in order to preserve them until now. I plan on using this receipe tomorrow 🙂
I do the same, but roast it. Then freeze it. Then add it to jarred tomato sauce.
Thanks. Now on my to-do list.
Love this!!! Thx for sharing – more please!!!🙌🌞
Hooray! Thank you for making this video and posting the recipe to your blog. I made three pints last night using Yellow Pear tomatoes I've harvested, with basil and Hot & spicy oregano I have growing.
QUESTION: What's your favorite way to use this recipe? I was thinking on pasta with some freshly grated parmesan. 😋
Made 4 pints and 1 quart tonight! Thanks so much! My husband and I always make little foil packets of cherry tomatoes, olive oil, Italian seasoning over rice. And then throw them on the grill or in the oven. So these are PERFECT on hand prep! Love it!! Thanks Gary!
This looks great! Did I loose track or did you put 3 Tablespoons of salt in the jar? I looked at your blog..so just to clarify, the 1-2 tsp of salt per pint is the minimum amount for keeping it safe? I'm assuming one eats the olive oil and not just the tomatoes so I want to make sure I have a palatable amount of salt, haha. Cant wait to try these!
What type of olive oil should I use?
Thanks for the recipe! I no longer have to buy from the Italian deli. Our son eats these a lot on their own!
What do you like to eat these in when you are ready to eat (do you it it as is or put in a recipe )