Recipe Marinated Mozzarella & Tomatoes

The classic Italian starter can also be canned. But be careful, this recipe is a little special because it contains cheese. It cannot be kept for more than 1 month and must be kept cold. Once this little constraint is respected, you can say: this way, antipasto!

Tomates mozzarella à l'huile d'olive
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Preparation time:
around 20 min
Shelf life:
1 month
Community rating:


Number of persons: Several people
  • 1 kg (2 ¼ lbs) small round tomatoes
  • 3 balls mozzarella cheese
  • 2 cloves of garlic
  • 1 bunch fresh basil leaves
  • 6 Peppercorns
  • 0.5 l extra-virgin olive oil

Recommended products

We recommend: Jars Le Parfait Super > Jar - 0,25 l (Diameter : 70)


  1. Sterilize your jars by washing them in hot, soapy water and letting them air dry.
  2. Pierce the tomatoes with a fork several times, into to the core.
  3. Squeeze gently each tomato to release seeds and juice.
  4. Slice the mozzarella cheese into thin slices.
  5. Peel the garlic.
  6. Layer alternately the tomatoes, mozzarella, garlic, pepper and basil leaves.
  7. Cover entirely with olive oil, close and chill for at least 3 days in a dry, cool place, away from the light, before serving.

You can keep the marinated Mozzarella & Tomatoes in the refrigerator up to 1 month after opening, as long as it is always covered with oil.

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