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Tomatoes in oil

Australian Gourmet Traveller recipe for tomatoes in oil.

By Emma Knowles & Lisa Featherby
  • 10 mins preparation
  • 20 mins cooking plus cooling
  • Serves 10
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Tomatoes in oil
These little beauties capture the taste of summer in one bite. They're great tossed through pasta or warmed (add a splash of red wine vinegar) and spooned over seared fish. Just make sure the tomatoes are covered with oil and that you use a clean spoon when digging into the jar to prevent mould forming. Makes 2 litres.


  • 300 gm baby Roma tomatoes on the vine, stems snipped
  • 500 gm mixed small tomatoes, such as yellow grape, cherry or Mexican midgets (see note)
  • 1 head of garlic, cloves separated and peeled
  • 12 thyme sprigs
  • 3 fresh bay leaves
  • 1 litre (4 cups) olive oil


  • 1
    Wash tomatoes and pat dry with absorbent paper. Layer tomatoes in a large saucepan with garlic, thyme and bay leaves, seasoning between each layer. Pour in oil (tomatoes should be completely covered), place saucepan over low heat and slowly bring to 80C on a thermometer. Cook until tomatoes are just tender and some skins split (15-20 minutes). Skim scum from surface, carefully ladle into sterilised jars, seal jars, stand until cooled, then refrigerate. Tomatoes will keep refrigerated for 2-3 weeks after opening if they are completely covered in oil. Top up with extra oil if necessary.


Note Mexican midgets are a tiny tomato available from select greengrocers.

  • undefined: Emma Knowles & Lisa Featherby