Calabrian Preserved Green Tomatoes

These spiced preserved tomatoes from the ‘heel' of Italy are fantastic served on the side of meat dishes, on antipasti platters, or even in burgers for a bit of a kick. You can adjust the chilli level to your preference. Any round green tomato will do. INGREDIENTS 1.5kg firm green tomatoes 200g sea salt 750ml water 750ml wine vinegar 2 red birdseye chillies (or more) 4-5 garlic cloves 500ml olive oil 1 tbsp dried oregano METHOD Cut the tomatoes into 2mm-thick slices. Arrange them in layers in a colander, sprinkling salt on the tomatoes as you go. Place a weight on top and leave in the fridge for 24 hours. Squeeze out any liquid and put the slices into a container with the water and the vinegar. Leave in the fridge for another 24 hours. Drain the vinegar solution off the tomatoes and let them dry overnight on paper towels. Put them in a bowl with the garlic, chilli, oregano and olive oil. Combine well and taste for salt. Put into preserving jars and seal tightly. Leave them in a cool dark place to marinate for at least one month.