Green tomatoes in oil

Green tomatoes in oil are a little-known but really tasty summer preserve, perfect as an appetizer. Here is the recipe.

There comes a time when tomato plants , even if they are healthy, are unable to bring the fruits to maturity. Usually we tend to throw away the latter, since only the most daring use them in salads, but it is also possible to make green tomatoes in oil, a little-known but truly amazing recipe.
Of course, you don't need to have a vegetable garden to wonder how to store green tomatoes. It may also happen that some of those purchased are so and then we might as well use them as they are and give life to a truly unusual recipe .

Excellent on toasted bread, on pizza or to be served as an appetizer, green tomatoes in oil, thanks to the particular technique used in the preparation, will lose part of their sour taste while maintaining their characteristic crunchiness . Let's see all the steps in detail.

Green Tomatoes in Oil: Preparation

1. First wash the tomatoes well under running water and remove the stem.
2. Then cut into slices half a centimeter thick and transfer them to a colander, forming layers with the coarse salt so that the tomatoes are completely covered .
3. Cover the last layer with a plate, then place a weight (a pot full of water is perfect) so as to facilitate the drainage of the vegetation liquid. Let the tomatoes “purge” for 24 hours .
4. The following day , rinse them well under running water and keep them aside.
5. Bring a pot of water and vinegar to the boil, then dip the tomatoes.
6. Once it starts boiling again, switch off, put the lid on and let it rest for an hour .
7. Drain the tomatoes with a slotted spoon and place them well spread out on a clean tea towel. They will need to dry completely before you can proceed with the preparation.
8. Once dry , sterilize the jars and prepare the ingredients for flavouring: cut the garlic and chilli pepper into slices, wash and dry the basil leaves, then break them up with your hands.
9. Form a first layer of tomatoes inside the jars, flavor with one of the aromas indicated and form another layer, varying the aroma. Continue like this until you get to one centimeter from the edge.
10. Cover the tomatoes with the oil , place the lid on the jar and let it rest for a couple of hours.
11. Then check the oil level and top it up if it has dropped.
12. Close, boil the jars in a large pot making sure that they are covered with water for at least two fingers, for 30 minutes .
13. Let them cool in the same pot then dry them and put them in the pantry.
14. After a month of waiting, the green tomatoes in oil are ready to be eaten.

Green tomatoes in oil without cooking

You can make this preserve even without boiling the tomatoes, to retain all their qualities.

1. To do this, follow the first step of eliminating the vegetation liquid.
2. The next day instead put water and vinegar in a bowl and dip the tomatoes.
3. Cover them with a film and leave them immersed overnight (or better 24 hours).
4. Drain them and then start to stratify the vegetable in the sterilized jars and then proceed with the vacuum packing.

And here's a video recipe so you don't miss a single step:

Green tomatoes in oil without vinegar

This preserve can also be prepared without vinegar. However, this is essential to eliminate the bacterial load of tomatoes and thus promote their long conservation. If for one reason or another you just can't use it, then there are two ways:

• Replace the vinegar with white wine .
• Simply blanch them in water and proceed as per the recipe. In this way, however, green tomatoes can only be kept in the refrigerator and must be consumed within a week.

Speaking of green tomatoes, then we cannot fail to mention the recipe taken from the famous film, fried green tomatoes , a delicacy that is really hard to resist. Among the other preserves that are easy to prepare at home, however, there are sun-dried tomatoes in oil , an ingredient capable of giving an amazing boost of flavor to your recipes.

How to preserve green tomatoes in oil

Green tomatoes in oil can be kept in the pantry for a year . Once opened, however, they should be placed in the refrigerator and consumed within a week, maximum ten days.
As mentioned before, however, green tomatoes in oil without vinegar should be placed in the refrigerator immediately and consumed within a week .

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