1,514 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

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.

350 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 this recipe: I want to make it (844×) I made it (721×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

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

Cauliflower tabbouleh

In this tabbouleh recipe, the semolina is replaced by grated cauliflower heads, which is very fresh and surprisingly tasty.
132 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".
77 K4.1 25 min.

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...
348 K4.5 1 hour 40 min.

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.
43 K5 1 hour 55 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.
90 K4.3 4 hours 55 min.

This recipe uses (among others)

Other recipes you may also like

Smoked salmon sacristains

Sacristain (sexton in English, a strange name though common in French cooking) is a small pastry twist, made with puff pastry. There are many recipes with different flavours, sweet or savoury. Here is one with smoked salmon, ideal as an aperitif.

February 21^th 2011238 K 33.7 1 hour 30 min.

Hot tomato sauce

This is a quick tomato sauce, just the thing for dipping crisps (chips, if you are American), or nachos. It is very similar to the sauce served with aperitif snacks in Tex-Mex restaurants.

September 20^th 2012127 K4.1 45 min.

Nachos

Nachos (or tortilla chips) are small Tex-Mex snack triangles, often served with guacamole. Authentic nachos are made from tortillas, cut into triangles and fried, but here is a lighter, oven-baked version. The recipe is very simple, though the cutting out is a bit of work, and I've given you 2 methods for this.

November 4^th 202053 K 1 hour 6 min.

Cornouaillaise salad

This salad combines the soft texture of haricot beans with the crunch of croutons. Translator's note: Brittany has its own equivalent of the British Cornwall (hence the similar name), showing how close the languages and cultural roots of the two regions are.

February 23^th 202229 K 12 hours 60 min.

Epiphany galette

Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.

January 1^st 2025300 K 24.5 3 hours 8 min.

News list of cooking-ez.com

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