Preheat the oven to 225°F/107°C.
Wash tomatoes and dry on a t-towel. Place parchment paper on two baking trays. Add tomatoes and scatter basil leaves and garlic cloves amongst the tomatoes. Lightly drizzle with olive oil, salt and pepper and set trays in the oven. Roast 3 hours for cherry tomatoes and 5 hours for larger heirlooms, giving the baking trays a shake once or twice during cooking to roast evenly.
Let tomatoes cool. While the tomatoes are cooling, wash the mason jars and place in the oven at 200F (93C) on a clean baking sheet upside down for 20 mins. Remove and slightly cool the jars. Fill the jars,(See Chef Note) stacking different sizes of tomatoes filling in all the crevices. Pour olive oil into the jar covering all the tomatoes. Leave a little room at the top of the jar. This is known as headspace and will ensure a proper seal as the tomatoes need space to expand once sealed. Store in the refrigerator for up to two weeks or freeze for up to 4 months.
Chef Note: For a longer shelf life, remove and discard basil and garlic after roasting and pack the tomatoes in oil. This will allow you to store tomatoes for up to 4 months. Roast the tomatoes complete with their stems. It makes for a very attractive dish and they are completely edible. Assemble tomatoes of one size on each tray for easy removal when done.
Preheat the oven to 225°F/107°C.
Wash tomatoes and dry on a t-towel. Place parchment paper on two baking trays. Add tomatoes and scatter basil leaves and garlic cloves amongst the tomatoes. Lightly drizzle with olive oil, salt and pepper and set trays in the oven. Roast 3 hours for cherry tomatoes and 5 hours for larger heirlooms, giving the baking trays a shake once or twice during cooking to roast evenly.
Let tomatoes cool. While the tomatoes are cooling, wash the mason jars and place in the oven at 200F (93C) on a clean baking sheet upside down for 20 mins. Remove and slightly cool the jars. Fill the jars,(See Chef Note) stacking different sizes of tomatoes filling in all the crevices. Pour olive oil into the jar covering all the tomatoes. Leave a little room at the top of the jar. This is known as headspace and will ensure a proper seal as the tomatoes need space to expand once sealed. Store in the refrigerator for up to two weeks or freeze for up to 4 months.
Chef Note: For a longer shelf life, remove and discard basil and garlic after roasting and pack the tomatoes in oil. This will allow you to store tomatoes for up to 4 months. Roast the tomatoes complete with their stems. It makes for a very attractive dish and they are completely edible. Assemble tomatoes of one size on each tray for easy removal when done.
