1,553 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.

360 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.
50 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.
105 K4.3 4 hours 30 min.

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.
97 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.
3,584 1 hour 20 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.
67 K3.8 25 min.

This recipe uses (among others)

Other recipes you may also like

Red endive appetizers

Red endive (radicchio) leaves can be filled to make very elegant snacks. The filling shown here combines cheese with sardines.

May 13^th 202067 K 20 min.

Exotic fruit tart

An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.

May 27^th 2020339 K5 2 hours 25 min.

Pear tart with almond cream

This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".

March 17^th 2011381 K4.3 1 hour 15 min.

Candied grapefruit peel

Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.

December 20^th 2018395 K 14 1 day 1 hour 25 min.

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.

February 21^th 2011280 K3.9 50 min.

News list of cooking-ez.com

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