Preserved tomatoes

A recipe from cooking-ez.com

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: 665 grams

Times:

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

Step by step recipe

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.
2	Drain and dry on a cloth or some papier absorbant.
3	Peel 1 garlic clove.
4	Cut garlic into thin strips.
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.
6	Place a piece of tomato on top, then another small strip of garlic.
7	Brush with olive oil.
8	Then add pepper.
9	Arrange all the tomatoes in this way.
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.
11	At the end of this time, take out the baking sheet.
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.
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.

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