This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
358 K 4.5/5 (28 reviews)
5 hours 6 min.
Easy
3.50 €
4 Preserved tomatoes
9 IngredientsLast modified on: February 21th 2011
4 
a little 
1 
3 sprigs 
1 sprig 
1 
250 ml 
Times for this recipe
Preparation: 60 min.
Resting: 10 min.
Cooking: 4 hours
All in all: 5 hours 6 min.
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.
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
Tomato foccacia
Foccacia is an open-textured Italian bread. The French sometimes refer to it as the Italian fougasse. This version is made with preserved tomatoes, green olives and parmesan.
96 K4.3 4 hours 55 min.
Chorizo cake with olives and tomato confit
Here's a recipe for a very tasty savory cake, ideal for an aperitif, with black olives, grilled chorizo and tomato confit.
2,426 1 hour 20 min.
Canapés of red mullet with poppy seeds
Tasty morsels of red mullet, fried with poppy seeds and served as canapés on toast with feta, basil and preserved tomatoes.
68 K4.2 45 min.
Pasta with pesto and preserved tomatoes
In this recipe, the pasta (whatever kind you prefer) is served with shreds of fried ham and chopped preserved tomatoes as well as a good dollop of pesto.
66 K3.8 25 min.
Pan-fried chicken breast on mozzarella
Chicken breasts pan-fried with sage leaves, topped with thinly sliced mozzarella and preserved tomatoes, then served turned over on a bed of the "toppings".
83 K4.1 25 min.
This recipe uses (among others)
Olive oil
Like these other recipes: Creamy spinach à la Lombarde, Ratatouille, Sautéd mushrooms with spring onions and cured ham, Gratin "grilled inside", Polenta with artichokes and mushrooms, ... See them all 546
Tomato
Like these other recipes: Auvergnat tartines, Souda salad, Fried eggs with tomatoes, Pan con tomate, Thin summer tart "à la grecque", ... See them all 76
Thyme
Like these other recipes: "Au vert" beef, Herb salad, Pork chops in the oven, Roast beef "like they do it in Santa Fe", Pâté de campagne, ... See them all 69
Rosemary
Like these other recipes: Tenderloin steaks marinated in red wine with rosemary, White bean gratin "à l'italienne", Oxtail Parmentier, Pâté de campagne, Beef braised in reduced red wine, ... See them all 29
Other recipes you may also like
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you. December 16th 20245.31 M 74.2 4 days 15 hours 50 min.
Fillets of sole meunière
Sole "meunière" gets its name no doubt from the flour used to coat the fish ("meunière" is French for miller's wife). It is a classic of French bistro cuisine, rich with butter, basically simple, but easy to do badly. Here are all the tips you need to succeed, using fillets rather than fish on the bone. November 10th 2014210 K4.3 25 min.
Sausage in brioche
In this recipe, sausage is cooked, the skin removed, and baked in a savoury brioche dough. Serve preferably with a good green salad and French dressing (vinaigrette). September 10th 2018428 K5 1 hour 50 min.
Profiteroles
Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce. October 13th 2010326 K 14.5 1 hour 35 min.
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne. December 31th 20131.16 M 13.4 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-28)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.