What I don't understand is whether it needs to be done using pressure or with a simple water bath.

Neither. Food processing with oils, either form of processing, and shelf storage isn't approved because of the high bacterial risks. Refrigerated storage only.

If they are acidified with vinegar and wine is added to the oil then cold room storage is possible for a period of months.

The link below explains how to do it.

Dave

PS: NJ AG Extension Service has an excellent website . It is part of Rutgers University and is noted as one of the very best Ag extension services in the country - with all sorts of info available on home food preservation as well as all the current contact numbers for local county offices.

Here is a link that might be useful: Brokenbar - Tomatoes in Olive Oil

Thanks for the link Dave.

I will definitely try that method.

I used to try herbed oils, but as stated--they go rancid very quickly, and even the fridge will only hold them so long. One thing to remember with them, is that any herb that is above the oil level will mold rather quickly.

I have used Brokenbar's method for the past few years, and can attest to how good the final product is. If done properly they keep almost indefinitely.

Steve

Thanks steve! Glad to hear from someone who's actually tried the method. I will definitely try it out as it sounds delicious.

I think originally the testing and publication of that method of acidified dried tomatoes came from UC Davis. Extension agencies tend to focus on preservation of regional products and not all Extension agencies provide links to other regions' resources.

Carol

Thanks for the tip Carol. With those words, I was able to find the article from UC Davis. I've linked it in case others were interested.

Here is a link that might be useful: Dried Tomatoes (UC Davis Method)