Preserved Tomatoes with Lemon Thyme

We like the peppery taste of Ravida or Colonna olive oil in this recipe.

  • Yield: Makes 1 quart
Preserved Tomatoes with Lemon Thyme

Source: Martha Stewart Living, August


  • 2 pounds small plum tomatoes
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons crushed red pepper flakes
  • 1/4 cup fresh lemon thyme leaves
  • 1 tablespoon sea salt flakes
  • Extra-virgin olive oil, for filling jar


  1. Preheat oven to 275 degrees. Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add tomatoes, and cook 2 minutes. Using a slotted spoon, transfer tomatoes to the ice-water bath to stop the cooking; let cool completely in ice-water bath. Transfer to a plate lined with paper towels, and let drain.

  2. Slit tomatoes lengthwise, leaving halves attached along 1 edge. Open each tomato like a book, and arrange on a parchment-lined baking sheet. Roast until edges have shriveled slightly, about 40 minutes. Let cool completely.

  3. Meanwhile, stir together garlic, red pepper flakes, lemon thyme, and salt in a small bowl. Sprinkle one side of each tomato with about 1 teaspoon of the seasoning mixture; fold over other side.

  4. Layer tomatoes in a sterilized, dry 1-quart jar. Pour in enough oil to cover tomatoes. Place a round of waxed paper on surface to keep them submerged. Refrigerate at least 24 hours; let stand at room temperature 1 hour before serving.

Cook's Notes

Tomatoes can be stored on the top shelf of the refrigerator for up to 2 weeks.


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