Tomatoes and tarragon in oil

Tomatoes and tarragon in oil

By
From
The Produce Companion
Makes
1 litre
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
1kg tomatoes, halved
2 tarragon sprigs, leaves stripped from the stems
salt
pepper
60ml red-wine vinegar
500ml extra-virgin olive oil

Method

  1. Preheat the oven to 180°C/160°C fan-forced and line an ovenproof dish or deep tray with baking paper. Add the tomatoes and scatter over the tarragon leaves. Season with salt and pepper and drizzle with the vinegar and 60 ml of the oil. Roast for 30 minutes.
  2. Lift up the baking paper and use it to tip the hot tomatoes and their juices into warm sterilised jars. Cover with the remaining oil. Seal and store in the refrigerator for up to 1 month. (The oil may congeal in the refrigerator, but this is not a sign of spoilage.) Chop up and add to pasta sauces or stews (especially those with beef).
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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