1,542 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Preserved tomatoes

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

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.

359 K 4.5/5 (28 reviews)

5 hours 6 min. difficulté

Easy

3.50 €

4 Preserved tomatoes

9 Ingredients

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: 665 grams

Times for this recipe

Preparation: 60 min.

Resting: 10 min.

Cooking: 4 hours

All in all: 5 hours 6 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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.

Keeping: Several months in their jar.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	4 RDI=2 %	20 RDI=2 %	250 RDI=40 %	2,340 RDI=120 %	9,810 RDI: 120 %
Per 100 g	0	2 RDI=0 %	40 RDI=6 %	350 RDI=20 %	1,480 RDI: 20 %
Per piece	1 RDI=0 %	4 RDI=0 %	60 RDI=9 %	590 RDI=30 %	2,450 RDI: 30 %

How much will it cost?

For 4 Preserved tomatoes : 3.50 €
Per Preserved tomatoes : 0.90 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipeSee them all 10

Fish terrine with spinach and tomatoes

This terrine is made up of alternating layers of fish fillets with spinach and preserved tomatoes. It is cooked gently in the oven, then served in slices (yes, it really is a kind of terrine) with hollandaise sauce, for example.
49 K5 1 hour 55 min.

Cretan Bread

This Cretan (or Cretan-style) bread has a soft dough, enriched with olive oil, preserved tomatoes, green olives and cooked onions.
104 K4.3 4 hours 30 min.

Cauliflower tabbouleh

In this tabbouleh recipe, the semolina is replaced by grated cauliflower heads, which is very fresh and surprisingly tasty.
139 K4.1 30 min.

Sushi

Sushi is probably the best known element of Japanese cooking outside Japan. For the Japanese it's a culinary art learned over time from masters, but we can make simplified and easier sushi which are still pretty and delicious. The most common types of sushi are nigiri: a little oval-shaped mouthfuls...
356 K4.5 1 hour 40 min.

Spring Bread

Spring bread is flavoured with little pieces of preserved tomatoes, Parmesan and chive flowers (hence the name, as the flowers only appear for a brief period in spring). Shaped into long loaves or thin sticks, slices of this bread make a delicious aperitif snack.
81 K4.3 4 hours 2 min.

This recipe uses (among others)

Other recipes you may also like

Scallops with fondue of leeks

In this very creamy dish, the scallops are pan-fried, then the leeks fondue is added to absorb all the flavours.

March 6^th 2020336 K 24.6 25 min.

Beurre blanc sauce

Beurre blanc sauce is a great classic of French cuisine, made with vinegar, white wine and shallots. It is a wonderful accompaniment for fish and shellfish.

February 2^nd 2012194 K3.8 35 min.

How to peel pistachios

If you buy pistachios shelled but still in their skins (cheaper than ready peeled), you shouldn't use them like this. They need to be "skinned", removing the skin which is pretty unpleasant to eat. Here's a fairly easy way to do it.

May 20^th 2020151 K3.3 30 min.

Salad paysanne

This rustic traditional dish (literally "peasant salad") combines cold sliced potatoes and green beans (cooked separately) with chopped red onion and fried lardons. The salad is finished with a vinaigrette dressing and parsley, or your choice of herbs.

October 21^th 202057 K1.5 20 min.

Canadian rice pudding

You are no doubt familiar with classic rice pudding, so simple and delicious. Well, here's a version with a Canadian twist: sweetened with maple syrup instead of sugar, added in two stages.

January 31^th 202162 K 1 hour 7 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.