Written by

Published June 24, 2026

Easy Canning Cherry Tomatoes in Olive Oil and Garlic Recipe Guide

Name: Easy Canning Cherry Tomatoes in Olive Oil and Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 3 pounds (1.4 kg) cherry tomatoes, washed and dried; 1 cup (240 ml) extra virgin olive oil; 6 to 8 garlic cloves, peeled and thinly sliced; 1 teaspoon sea salt; ½ teaspoon freshly ground black pepper; A few sprigs of fresh thyme or rosemary (optional); Preserving pint-sized jars with lids and rings, clean and sterilized

Ready In 1 hour 15 minutes

Servings 4-6 servings

Difficulty Medium

The office potluck was in less than three hours, and I’d completely forgotten about bringing something homemade. Everyone else was showing up with these multi-step, Instagram-worthy dishes—roasted meats glazed for hours, elaborate layered desserts that looked like they took days. Meanwhile, I had a half-empty jar of cherry tomatoes and a stubborn craving to bring something simple yet memorable. Honestly, the idea of canning cherry tomatoes in olive oil and garlic popped into my head like a last-minute saving grace. I mean, who wouldn’t want a jar of those beauties sitting on the table, right?

So there I was, scrambling through my pantry, juggling jars and garlic cloves, trying to make it work with what I had. The kitchen smelled like a Mediterranean dream by the time I finished, and despite the chaos (including a cracked bowl that spilled olive oil everywhere), that jar of cherry tomatoes stole the show. Maybe you’ve been there—racing the clock, hoping a simple recipe can pull through. This easy canning cherry tomatoes in olive oil and garlic recipe stuck with me because it’s fuss-free, packs serious flavor, and honestly, it’s a little bit magical how something so quick can taste so rich.

Why You’ll Love This Recipe

After testing this recipe more times than I can count, I can tell you it’s a keeper for a bunch of reasons. It’s not just easy—it’s reliable. Here’s why it might just become your new go-to for preserving cherry tomatoes:

Quick & Easy: This recipe comes together in under an hour, making it perfect for those last-minute meal prep moments or unexpected guests.
Simple Ingredients: No fancy or hard-to-find items here. Just fresh cherry tomatoes, olive oil, garlic, and a few pantry staples you probably already have.
Perfect for Gifting & Entertaining: Whether it’s a holiday, potluck, or cozy night in, these canned tomatoes bring a rustic charm to any table.
Crowd-Pleaser: Kids and adults alike rave about the sweet, garlicky punch packed inside every jar.
Unbelievably Delicious: The olive oil and garlic soak in perfectly, giving the tomatoes a melt-in-your-mouth texture and a rich, savory flavor.

What really sets this recipe apart? It’s the gentle roasting of cherry tomatoes right in olive oil with garlic that creates a silky texture and deep flavor, without any complicated steps or special equipment. This isn’t just another canned tomato recipe—it’s a little jar of sunshine you’ll want to pull out all year. Honestly, it’s the kind of comfort food that feels like a hug in a jar, perfect for drizzling over pasta, topping bruschetta, or stirring into your favorite dishes to bring them alive.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or garden-fresh picks you can grab at your local market.

Cherry tomatoes: About 3 pounds (1.4 kg), washed and dried. Look for firm, ripe tomatoes with no blemishes for the best results.
Extra virgin olive oil: 1 cup (240 ml). I recommend a high-quality brand like California Olive Ranch for smoothness and flavor.
Garlic cloves: 6 to 8, peeled and thinly sliced. Fresh garlic gives the best punch, but roasted garlic works if you want a milder flavor.
Sea salt: 1 teaspoon, to season and enhance the natural sweetness of the tomatoes.
Black pepper: ½ teaspoon, freshly ground for a subtle kick.
Fresh herbs (optional): A few sprigs of thyme or rosemary can be added for an aromatic touch.
Preserving jars: Clean and sterilized pint-sized jars with lids and rings.

Substitution tips: If olive oil isn’t your thing, you can swap in avocado oil for a similar richness. For a garlic-free version, try infusing the oil with dried herbs instead. And if you want to keep it paleo or keto-friendly, this recipe fits perfectly.

Equipment Needed

Large mixing bowl: For tossing the tomatoes with oil and seasoning.
Baking sheet: To roast the tomatoes evenly. A rimmed sheet works best.
Measuring cups and spoons: Precise measurements help balance the flavor.
Sharp knife: For slicing garlic thinly.
Oven: Needed for roasting. No fancy appliances required.
Preserving jars with lids and rings: I like Ball jars for their reliability and availability.
Large pot or canner: For water bath canning to safely seal the jars.

If you don’t have a water bath canner, a large stockpot with a rack at the bottom works just fine. When it comes to tools, I’m all for keeping it simple and budget-friendly. My old baking sheet has seen better days, but it still does the job perfectly!

Preparation Method

canning cherry tomatoes preparation steps

Preheat your oven to 375°F (190°C). This temperature is just right for roasting without bursting the tomatoes too much.
Prepare the tomatoes: In a large bowl, gently toss 3 pounds (1.4 kg) of cherry tomatoes with 1 cup (240 ml) of extra virgin olive oil, 6 to 8 thinly sliced garlic cloves, 1 teaspoon sea salt, and ½ teaspoon freshly ground black pepper. If you’re using herbs, add them now.
Spread the mixture evenly on a rimmed baking sheet. Make sure the tomatoes are in a single layer to roast uniformly. This helps them cook evenly and soak up that garlicky oil.
Roast in the oven for about 25 to 30 minutes. You want the tomatoes to soften and start to wrinkle, but not completely collapse. The aroma will fill your kitchen with a warm, savory scent—your signal that things are going perfectly.
While the tomatoes roast, sterilize your jars. Place pint-sized jars and lids in boiling water for 10 minutes. Keep them hot until you’re ready to fill.
Once roasted, carefully spoon the tomatoes and garlic into the hot jars. Pour the olive oil from the baking sheet over the tomatoes to cover them completely. Leave about ½ inch (1.2 cm) of headspace at the top.
Wipe rims clean and seal the jars with lids and rings. Make sure the lids are fingertip tight but not overly tightened to avoid cracking.
Process the jars in a boiling water bath for 15 minutes. Submerge jars fully in water with a rack underneath, boil steadily, then remove and let cool on a towel-lined counter overnight.
Check seals the next day. Press the center of each lid. If it doesn’t pop back, your jars are sealed and safe to store.

One thing I learned the hard way: don’t rush the cooling process or skip the water bath. It’s what keeps your cherry tomatoes safe and tasty for months. And if you notice bubbles or cloudy oil after a few days, that’s normal—just give the jar a gentle swirl before use.

Cooking Tips & Techniques

Let me share a few things I picked up after a few trial runs (and some messy failures) with this recipe. First, slice garlic super thin. Thick chunks can overpower the delicate tomatoes and sometimes get bitter. If you want a milder garlic flavor, toss the cloves in whole and remove them before canning.

When roasting, keep an eye on the tomatoes around the 20-minute mark. Depending on your oven, they can go from perfectly softened to mushy fast. You want that tender, just-wrinkled look, not a puddle of juice.

Also, don’t skimp on the olive oil quality—this oil is the flavor carrier here. A cheap, bitter oil will throw off the whole jar.

Lastly, multitasking helps. While the tomatoes roast, get your jars sterilized and ready. It saves time and prevents the oil from cooling too much before bottling, which can cause cloudiness.

Variations & Adaptations

This easy canning cherry tomatoes recipe is versatile enough to suit different tastes and dietary needs. Here are some tweaks you might like:

Spicy kick: Add red pepper flakes or a sliced chili with the garlic for a little heat.
Herb swap: Use fresh basil or oregano instead of rosemary or thyme for a sweeter herbaceous note.
Vegan & oil-free: Skip the olive oil and roast the tomatoes with a splash of vegetable broth for a lighter version.
Different tomato types: Use grape tomatoes or halved small plum tomatoes if cherry tomatoes aren’t available.

One time, I tried adding a bit of balsamic vinegar right before canning, and it gave the tomatoes a tangy depth that my friends loved. If you want to experiment, just remember to keep the balance so the natural tomato flavor still shines through.

Serving & Storage Suggestions

Serve these canned cherry tomatoes at room temperature or slightly warmed. They’re fantastic spooned over toasted baguette slices with a sprinkle of fresh basil or stirred into freshly cooked pasta for an easy sauce. They also make a delicious topping for grilled chicken or fish.

Store your sealed jars in a cool, dark place for up to a year. Once opened, keep refrigerated and use within 2 weeks. The flavors actually deepen after resting for a few days, so if you can, let your jars sit for a week before cracking them open.

To reheat, gently warm the tomatoes in a pan over low heat to keep their delicate texture intact. Avoid microwaving as it can make the oil separate.

Nutritional Information & Benefits

Each serving of these canned cherry tomatoes delivers a good dose of vitamins A and C, thanks to the fresh tomatoes. Olive oil contributes heart-healthy monounsaturated fats, which are great for overall wellness. Garlic adds antioxidants and supports immune health, making this jar not only tasty but nourishing.

This recipe is naturally gluten-free, low-carb, and paleo-friendly, making it a smart choice for various dietary preferences. Just be mindful that the oil content is rich, so a little goes a long way.

Conclusion

This easy canning cherry tomatoes in olive oil and garlic recipe is a simple treasure to have in your kitchen arsenal. It’s quick, flavorful, and surprisingly elegant for how little effort it takes. You can customize it easily to suit your taste buds or what you have on hand, which makes it perfect for busy cooks like you and me.

Honestly, I keep making this recipe because it’s that perfect balance of rustic charm and practical, everyday deliciousness. So go ahead—grab some cherry tomatoes, pull out your jars, and give it a try. I’d love to hear how your batches turn out or if you found a twist that works for you. Happy canning!

Frequently Asked Questions

Can I use regular tomatoes instead of cherry tomatoes? You can, but cherry tomatoes roast faster and retain a lovely texture. Larger tomatoes may need to be halved or quartered and require longer roasting times.
Do I have to use a water bath canner? Yes, it’s important for safe preservation. But a large stockpot with a rack can work in a pinch.
How long will these canned cherry tomatoes last? Unopened jars can last up to one year stored in a cool, dark place. Once opened, refrigerate and use within two weeks.
Can I freeze these instead of canning? Freezing is possible but may change the texture. Canning preserves flavor and texture better for long-term storage.
Is it safe to eat the tomatoes right after roasting? Yes, but they won’t be shelf-stable until properly canned with the water bath process.

Pin This Recipe!

canning cherry tomatoes recipe