1,560 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.

361 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

Cauliflower tabbouleh

In this tabbouleh recipe, the semolina is replaced by grated cauliflower heads, which is very fresh and surprisingly tasty.
140 K4.1 30 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".
85 K4.1 25 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.
69 K4.2 45 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.
82 K4.3 4 hours 2 min.

Cretan Bread

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

This recipe uses (among others)

Other recipes you may also like

The total turnip

The whole turnip goes into this recipe, in which ramekins are filled with both the root vegetable and its leaves.

May 22^th 2025331 K4.4 45 min.

Potato and two ham gratin

Little morsels of boiled and raw cured ham sautéd briefly then mixed with mashed potatoes and finished as a gratin in the oven.

October 20^th 2011138 K 14.6 50 min.

Rice à la grecque

Rice cooked "à la grecque" (Greek-style) is enlivened with sautéed leeks and mushrooms, cream and feta, to which the cooked rice is added at the end. This is a hearty dish, usually served in its cooking pot in the centre of the table, so everyone can help themselves.

October 28^th 202063 K 50 min.

Leek and egg frichti

A "frichti" is a rough-and-ready dish, born of the French bistro tradition, that you can throw together with what you have to hand. This version mixes leeks with hard-boiled eggs, cream and ham.

September 26^th 202142 K 40 min.

Scallops with crunchy vegetables and wine sabayon

This is a bed of vegetables cut small, lightly cooked to stay crunchy. The scallops are cut in half and fried, filled with a morsel of foie gras, and served coated with a savoury reduced white wine sabayon. It entails some work, but the result is impresive.

June 11^th 2011328 K4 2 hours 60 min.

News list of cooking-ez.com

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