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Tomatoes - fermented in water ... or oil!?

 
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Sorry if this seems a silly question but if I submerge tomatoes in virgin olive oil (ie  absenting them from the air) won't they be in an anaerobic environment ... and won't that mean that they ferment ... or does it not work with oil?
 
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Fresh tomatoes in oil is a good way to grow botulism.  They have to be dried first if you want them in oil.
 
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