Preserved tomatoes


Preserved tomatoes
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.
292,4034.5/5 for 26 ratings
Grade this recipe:

Last modified on: February 21th 2011

For 4 Preserved tomatoes, you will need:

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
56 min.10 min.4 hours5 hours 6 min.
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Keeping:

Several months in their jar.

Step by step recipe


Stage 1 - 20 min.
Preserved tomatoes : Photo of step #1
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.

Stage 2 - 10 min.
Preserved tomatoes : Photo of step #2
Drain and dry on a cloth or some papier absorbant.

Stage 3 - 5 min.
Preserved tomatoes : Photo of step #3
Peel 1 garlic clove.

Stage 4 - 5 min.
Preserved tomatoes : Photo of step #4
Cut garlic into thin strips.

Stage 5 - 5 min.
Preserved tomatoes : Photo of step #5
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.

Stage 6 - 5 min.
Preserved tomatoes : Photo of step #6
Place a piece of tomato on top, then another small strip of garlic.

Stage 7 - 5 min.
Preserved tomatoes : Photo of step #7
Brush with olive oil.

Stage 8 - 1 min.
Preserved tomatoes : Photo of step #8
Then add pepper.

Stage 9
Preserved tomatoes : Photo of step #9
Arrange all the tomatoes in this way.

Stage 10 - 4 hours
Preserved tomatoes : Photo of step #10
Then put in the
  • conventional oven: 4 hours at 80°C or 176°F
  • bread oven: 12 hours after oven has cooled to 60°C or 140°F.

Stage 11
Preserved tomatoes : Photo of step #11
At the end of this time, take out the baking sheet.

Stage 12 - 5 min.
Preserved tomatoes : Photo of step #12
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.

Stage 13 - 5 min.
Preserved tomatoes : Photo of step #13
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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
2,344 Kcal or 9,814 Kj5 gr19 gr250 gr
117 %2 %2 %38 %
Per 100 g
Energetic valueProteins CarbohydratesFats
355 Kcal or 1,486 Kj1 gr3 gr38 gr
18 %<1 %<1 %6 %
Per piece
Energetic valueProteins CarbohydratesFats
586 Kcal or 2,453 Kj1 gr5 gr63 gr
29 %<1 %<1 %9 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

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See all recipes that use it

Source

Home made.

More recipes?

This recipe uses (among others)
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Rabbit with mustard, Mushroom Pancakes au Gratin, Pesto, Eggs meurette, Spinach fritters, ... All
TomatoTomato: You can get more informations, or check-out other recipes which use it, for example: Tomato meat balls, Shakshuka, Pollack fillet baked with rice and vegetables., Italian style gratin, Green beans with tomatoes, ... All
ThymeThyme: You can get more informations, or check-out other recipes which use it, for example: Salmon marinated like herring, Penne with purple artichokes, Rabbit terrine, Rabbit with mustard, Beef braised in reduced red wine, ... All
BayleafBayleaf: You can get more informations, or check-out other recipes which use it, for example: Sausages with baked beans, French style, Paté en croute (terrine in a pie crust), Little vegetable omelettes, Celeriac and mushroom gratin, Oxtail Parmentier, ... All

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