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### 4. **Pack and Pour**
Pack the dried tomatoes tightly into sterilized jars. Add your optional extras (herbs, garlic, etc.), then pour olive oil over them **until fully submerged**. Tap the jar or use a spoon to remove any trapped air bubbles.
### 5. **Seal and Store**
Seal the jars tightly and store in a **cool, dark place**—like a pantry or cellar. Once opened, keep the jar in the refrigerator and always ensure the tomatoes are covered in oil.
Properly prepared, **these tomatoes can last up to 2 years unopened.**
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## ✅ Why This Method Works
– **No vinegar needed** – Salt and oil do the preserving naturally.
– **Long shelf life** – Oil blocks out air and bacteria.
– **Flavor boost** – The longer they sit, the more intense the taste!
– **Versatile** – Use them in pastas, pizzas, sandwiches, or chopped into salads.
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## 🍝 How to Use Your Preserved Tomatoes
– Toss into pasta with garlic and fresh basil
– Layer in sandwiches or wraps
– Blend into dips or pesto
– Add to homemade pizza or focaccia
– Snack on them straight from the jar!
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## 💡 Pro Tips
– Always use **sterile jars** to prevent spoilage.
– Use **dry utensils** to remove tomatoes once opened.
– Top off with more olive oil if the level drops over time.
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## 👵 A Method Passed Down
This isn’t just a hack—it’s a tradition. Many Mediterranean families have been using this **low-tech, high-reward method** for decades. It’s sustainable, cost-effective, and brings that burst of summer tomato flavor to your meals, even in the dead of winter.
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## 🌿 Final Thoughts
Forget vinegar-heavy pickles and freezer overload. This elegant, time-tested method is your answer to preserving tomatoes naturally—and deliciously—for years. With just salt, sunshine (or an oven), and olive oil, you can **savor the flavor of fresh tomatoes all year long.**
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**Tried this method?** Let us know how it turned out—or share your favorite way to use oil-preserved tomatoes! 🍅✨
