Cooking-ez.com

Name: Preserved tomatoes
Prep time: 1 h 6 min
Cook time: 4 h
Total time: 5 h 6 min
Yield: 4 Preserved tomatoes
Cuisine: french
Ingredients: 4 tomatoes; a little sage; 1 garlic clove; 3 sprigs thyme; 1 sprig rosemary; 1 bayleaf; 250 ml olive oil; salt; pepper

1,008 easy and fully explained recipes, with 12,258 photos and 79 videos

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.

257,6284.5/5 for 26 ratings

Last modified on: February 21^th 2011

For 4 Preserved tomatoes, you will need:

1 4 tomatoes
2 a little sage
3 1 garlic clove
4 3 sprigs thyme
5 1 sprig rosemary
6 1 bayleaf
7 250 ml olive oil
8 salt
9 pepper
Total weight: 661 grams

Change for:

Measures:

How long does it take?

Fulfillment

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

Preservation:

Several months in their jar.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 20 min.

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.

Drain and dry on a cloth or some papier absorbant.

Stage 3 - 5 min.

Peel 1 garlic clove.

Stage 4 - 5 min.

Cut garlic into thin strips.

Stage 5 - 5 min.

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.

Place a piece of tomato on top, then another small strip of garlic.

Stage 7 - 5 min.

Brush with olive oil.

Stage 8 - 1 min.

Then add pepper.

Stage 9

Arrange all the tomatoes in this way.

Stage 10 - 4 hours

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

At the end of this time, take out the baking sheet.

Stage 12 - 5 min.

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.

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

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

How much will it cost?

For 4 Preserved tomatoes : 3.47 €
Per Preserved tomatoes : 0.87 €

Note : These prices are only approximate

Change currency:

Recipes which use this 5

Source

Home made

More recipes?

This recipe use (among others)

	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Red rice pannequets, Green avocado salad, Ratatouille, Bread with Tomato , Rosemary steamed fish, ... All
	Tomato: You can get more informations, or check-out other recipes which use it, for example: Lebanese Tabbouleh, Tomato pesto, Tomato feuilleté with pesto, Eggs in tomato shells, Chicken and Avocado Salad, ... All
	Thyme: You can get more informations, or check-out other recipes which use it, for example: Prawn salad with a crunch, Kérinou slices, Small ratatouille with , Rabbit with mustard, Roasted Cauliflower, ... All
	Garlic clove: You can get more informations, or check-out other recipes which use it, for example: Home-made doner kebab, Potato tortilla (Spanish omelette), Feta and spinach brik pie, Paté en croute (terrine in a pie crust), Blanquette of veal, ... All

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Follow this recipe (as 2 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.