I can’t eat them fast enough, and to be honest, I probably wouldn’t if I could. I hate to admit it, and feel a bit silly since I grow so many plants, but I don’t really eat a lot of tomatoes. I much prefer roasted tomatoes, but need them to “keep” awhile.
So I have researched oven dried cherry tomatoes, and the ones that dry the tomatoes with no other ingredients are pretty clear about how to keep them. The Spruce Eats
Garlic powder or granulated garlic are exempt from the olive oil concern. Plus, the acid in the tomatoes should prolong the put-up tomatoes’ life. I would keep the entire batch refrigerated, or even frozen.
Did I not get into trouble bec of that topic last year?
Let me try very briefly
Raw garlic can be contaminated with botulism spores, It is dangerous to use raw garlic in olive oil although CDC’s report is that the outbreak is not as common, has diminished in the last 50 years, but if there is an outbreak, it is very virulent, meaning high fatality.
Suggestion is to cook the garlic till it is brown, . Personally, I might do that but would not store them as clostridium has no odor, and is tasteless . Would use it and that would be it as clostridium is anaerobic and would grow in olive oil which is anaerobic.
Consensus is that it is OK to use garlic powder or granulated powder as it has been processed.
However, if interested, read this article, their conclusions is in a nutshell:
The results of our studies suggest that garlic, regardless of the preservation method, may be a source of contamination with technologically detrimental microflora, mainly lactic acid bacteria and anaerobic spore-producing bacilli.
I do like to use smashed garlic in cider vinegar and soy sauce as dip for my duck, spring rolls etc.
I keep them overnight if I need it the next day for left overs. However, the medium of cider vinegar is acidic, and aerobic.
Hopefully it’s worth the effort! I think the other one without peeling will be as successful- unless your tomatoes are the kind with a weird thick skin i think after roasting so long they will be hardly notica a at all