An easy recipe for a lasting fragrance of summer? Preserving tomatoes in oil is accomplished in only a few simple steps and promises you some of the joys of summer, even when it is cold and the beauty of ripe, red tomatoes in the vegetable garden is but a distant memory.
STERILISE THE JARS
To sterilise the jars for the conserve, you will need a pot at least 40 cm deep. Place the open jars and lids onto the base of the pot (new jars or washed with detergent) and fill the pot with cold water, covering the jars completely. Bring the water to the boil and then lower the heat and gently simmer for 30 minutes. Remove from the heat and leave the water to cool. The jars can then be removed with a clean ladle and placed upside down onto a clean, cotton dishcloth, preferably ironed. After a few minutes, turn them the right way up to allow them to dry completely.
WHAT WE NEED | RECIPE FOR A 250g JAR OF TOMATOES
200 g green tomatoes
250 ml white vinegar
250 ml water
30 g di capers
100 g parsley (leaves)
3 cloves of garlic
Olio EVO di Vignamaggio Olive Oil
WHAT TO DO
Pour about 250 ml water and 250 ml white vinegar into a pot and heat on a high heat. While this heats, dice the tomatoes.
Sear the tomatoes in a pan and then blanch them in the vinegar and water solution for about a minute.
Remove the tomatoes from the vinegar solution and pat them dry. While they cool, prepare a paste of parsley, garlic and capers. In a bowl, stir the paste evenly into the tomatoes.
Transfer the tomatoes to the sterilised glass jar and fill it with extra virgin olive oil. Close the jar tightly and leave in a cool, dark, dry place for about 10 days.
After 10 days, your tomatoes will be ready to eat.