This fabulous green tomatoes in oil recipe was given to me by my friend Ivana. To tell the truth, she also gave me the tomatoes, not only the ones I cooked but also the ones I needed to take pictures. Of course, I thank her very much for everything. But, going back to the recipe, let me tell you right away that it’s not difficult, but it’s not quick due to the long resting times. Once ready, you can serve these tomatoes as an appetizer or as a side dish. Come, let me show you how to make them. They will be a hit… I’m telling you!
Other “in oil” recipes you can’t miss:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Day 2 Hours
- Preparation time: 1 Hour
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Green Tomatoes in Oil
With these quantities, I filled 3 jars of 8.8 oz each.
- 2.2 lbs green tomatoes
- 2.1 cups white wine vinegar
- 2.1 cups water
- coarse salt
- leaves basil
- oregano
- garlic
- anchovy fillets in oil
- seed oil
Tools
- 3 Jars of 8.8 oz
- Colander
- 1 Pot with lid
Preparation of Green Tomatoes in Oil
Wash the green tomatoes and slice them not too thinly.
Then place them in a colander and sprinkle with coarse salt.
At this point, cover them with a plate to press them, place a weight on top, and leave them like this overnight.
Rinse the green tomatoes well under cold running water.
Pour the vinegar and water into a large pot and bring to a boil.
Once boiling, turn off the heat and add the tomatoes.
Cover and let macerate for 2 hours, then drain them and dry them well on clean towels (I also used some kitchen paper). Leave them like this overnight.
Meanwhile, sterilize the jars following the procedure described HERE.
In the perfectly dry jars, make a layer of green tomatoes, then add a basil leaf, a few pieces of garlic, a piece of anchovy, and a pinch of oregano.
Continue in the same way until all ingredients are used up.
Fill the jars with oil (the tomatoes must be completely covered) and press everything down with a weight.
Seal the jars hermetically using twist-off lids (the ones with the bulge in the center) and proceed with the second sterilization just like the first: place the jars in cold water, bring to a boil, boil for half an hour, then turn off and let cool in the water.
Store the green tomatoes in oil in a cool, dark place and consume them after at least one week. Enjoy! Paola
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