Preserved Grilled Tomatoes
makes at least 1 pint jar
You can’t have enough of these preserved tomatoes when fresh ones go out of season. We haven’t included measurements here; preserve as many tomatoes as you’d like and use salt and oil accordingly.
Cherry tomatoes, washed
Sea salt
Extra-virgin olive oil
Basil leaves
Prepare a hot grill or set a stove top griddle to med-high. Toss tomatoes in a bowl with a drizzle of olive oil to lightly coat, then place tomatoes in a single layer on the grill or griddle. Grill until tomatoes start to wilt and have good grill marks, turning as needed.
Grill until desired between 5-15 minutes then remove and let cool to room temperature. Toss tomatoes in plenty of sea salt to coat them. Pack salted tomatoes into sterilized glass canning jars; add basil leaves, then add olive oil to cover. Seal and refrigerate up to 6 months.
Ethan made his mark as the “hummus guy” at area farmers’ markets, and spent years of tent time developing lasting relationships with local growers. With creativity and wit he and his team at Fond serve everyday fare with a local twist. A graduate of the Culinary Institute of America, he’s now sharing his recipes with Edible readers. Watch out for Ethan’s latest endeavor which is soon to open in Oakley.
