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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.

348 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

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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

Change these quantities to make:

2 Preserved tomatoes 4 Preserved tomatoes 8 Preserved tomatoes 12 Preserved tomatoes

Change measures:

Metric

Metric weight Metric volumes

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

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 9

Tomato foccacia

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Cretan Bread

This Cretan (or Cretan-style) bread has a soft dough, enriched with olive oil, preserved tomatoes, green olives and cooked onions.
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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.
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In this tabbouleh recipe, the semolina is replaced by grated cauliflower heads, which is very fresh and surprisingly tasty.
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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.
40 K5 1 hour 55 min.

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