A recipe from cooking-ez.com
For 4 Preserved tomatoes, you will need:
|Preparation||Resting||Cooking||Start to finish|
|56 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.|
The tomatoes will keep unrefrigerated for several weeks. For a little more flavour, add a small chilli to the jar.
November 19th 2018.