Cal­abrian Pre­served Green Toma­toes

NZ Lifestyle Block - - Feature -

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.

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