Tomato preserve

Softer than dried tomatoes, they can be used as a kind of chutney in pasta dishes for instance, or simply served to accompany an aperitif.

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For2 Tomato preserves 4 Tomato preserves 8 Tomato preserves 12 Tomato preserves

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For 4 Tomato preserves, you will need:

4 tomatoes
a little sage
1 garlic clove
3 sprigs thyme
1 sprig rosemary
1 bayleaf
250 ml olive oil
salt
pepper

Nutritional information:

Whole recipe

Calories

2344

117%

Proteins

Carbohydrates

19g

Fats

250g

38%

Per 100 g

Calories

355

18%

Proteins

<1%

Carbohydrates

<1%

Fats

38g

Per piece

Calories

585

29%

Proteins

<1%

Carbohydrates

<1%

Fats

62g

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 56 min.
Resting : 10 min.
Cooking : 4 hours
Start to finish : 5 hours 6 min.

Preservation : Several months in their jar.

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How much will it cost?

For 4 Tomato preserves : 2.93 £
Per Tomato preserve : 0.73 £

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Note : These prices are only approximate. Read more...

Step by step recipe:

Peel 4 tomatoes, cut into quarters and discard seeds. You should have "petals" of tomatoes. Salt on both sides, then leave the juice to drain out for about one hour.
Drain and dry on a cloth or some papier absorbant.
Peel 1 garlic clove.
Cut garlic into thin strips.
On a non-stick baking sheet, put a sage leaf dipped in olive oil, add a little thyme and a small strip of garlic on top.
Place a piece of tomato on top, then another small strip of garlic.
Brush with olive oil.
And add pepper.
Arrange all the tomatoes in this way.
Then put in the conventional oven: 4 h at 80°C or 176°F bread oven: 12 hours after oven has cooled to 60°C or 140°F.
At the end of this time, take out the baking sheet.
Prepare a jar with the sprig of rosemary, a sage leaf, a sprig of thyme and a bayleaf, blanched as for the flavoured olive oil recipe.
Add the preserved tomatoes (discard cooking herbs), and cover with a little olive oil.

Remarks:

The tomatoes will keep unrefrigerated for several weeks. For a little more flavour, add a small chilli to the jar.

Recipes which use it: 1

Sushi

Source:

Home made

Last modified on: February 21^th 2011

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