More tomatoes mean more ways to use them that that will brighten up your cooking and bring flavor from the summer into your house year round.
Family and Traditions
Preserving is defined as a method to prepare food that includes the processes of pickling and canning. It also brings in lesser-known salting, drying, and curing. Many recipes exist that use tomato. Here are some of my favorites.
2lbs firm cherry tomatoes with stems if possible. You can use the red or yellow cherry tomatoes. 10-12 basil or mint leaves, sugar-free sweet vinegar to cover them.
This is an easy recipe. The required container to have is sterile canning jars. Yields about 2 pints and in the refrigerator has 1-year shelf-life.
With a toothpick, lightly prick each tomato in a few places. Place them in the jar with the basil or mint.
Pour in the vinegar covering the tomatoes and be sure there are no air pockets.
Press down the tomatoes to make them compact and seal the jar. These are ready in 4-6 weeks and will improve with age!
Pickled Green Tomatoes
2lbs green tomatoes that are blanched, 2-3 dried chilies, 3 sprigs of dill, and 3 bay leaves, 1.5 Tbsp mustard seed, 1 Tbsp black peppercorns, 4 cloves, 1 liter of cider vinegar, ½ cup water, 4Tbsp honey, 1 Tbsp salt.
This is considered an easy recipe. 5 minutes of cooking. The required container to have is sterile canning jars. The recipe yields about 2 pints. Refrigerate and this hold for about 1 year.
With a toothpick, lightly prick each tomato in a few places. Put the tomatoes in the jars with the dill, chilies, bay leaves, and spices.
Combine in the liquids (vinegar, water, honey) and salt in a pot on the stove and bring to a boil for 5 minutes. Remove and let stand until only warm.
Pour the warm liquid into the jars to cover the tomatoes. If you do not have enough liquid, use more vinegar.
These are ready to eat in 1 month but wait for 2-3 month for them to be awesome. Serve them with meat and cheese.
Oven Dried Tomatoes Preserved in Oil
2lbs of Beefsteak or Plum Tomatoes, 2 Tbsp salt, 1 Tbsp sugar, 1Tbsp dried basil (or mint), 4 Tbsp extra-virgin olive oil, 1 sprig of rosemary, 1-2 dried chilies (optional for you, 1-2 garlic clove cut into small slivers (optional), olive oil to cover.
This is considered an easy recipe. 8-12 hours of cooking. The required container to have is sterile canning jars. The recipe yields about 1 pint. Refrigerate and this hold for about 2 years.
Half the tomatoes and arrange cut side up on a wire rack placed on a foil lined baking sheet. Sprinkle with the salt, sugar, dried basil (or mint), and drizzle with the extra-virgin olive oil.
Cook at the lowest temp in the oven with the oven door slightly open for moisture to escape. Cook for 8-12 hours or until the tomatoes are dry.
Combine the dried tomatoes into the jars with the rosemary, dried chilies, and garlic (if you want them).
Pour olive oil over the tomatoes in the jar and be sure it covers them. Be sure there are no air pockets within the jar, and seal it. They are ready in a few days, but they get better with time.
Great on bread, in sauces, salads, or stew.
Know Your Mountain!
I truly believe in the concept that you need to know your mountain. Honestly, I need to feel those people around me and acknowledge how they contribute to me being me. I, in turn, work hard to be there for others.
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