Green tomatoes in oil are another preserve to prepare during this period, right now when the tomatoes are ending, and for those who have a garden like mine and the cold has arrived, tomatoes don’t ripen easily, so with the green ones, we prepare a delicious recipe to enjoy during the winter.
As seen in the photo, the tomatoes aren’t very pretty, but we care about their quality and excellent taste… unfortunately, when the night temperatures drop too much, tomatoes tend to get damaged externally.
I really hope you can get some local green tomatoes, or maybe you have a garden where you can find tomatoes to make this recipe!
Once placed in jars, they last up to a year, and once opened, it’s important that they remain covered by oil and well-sealed.
There are no specific quantities in the recipe because based on how many tomatoes you prepare, you will adjust the amount of vinegar needed in the pot and the oil necessary for the jars.
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
So let’s prepare this recipe together to enjoy during the winter, and let me know if you liked it!!!
Approx. 220 Kcal per 100 g
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 30 Minutes
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients for making Green Tomatoes in Oil
- green tomatoes
- garlic cloves
- dried parsley
- dried chili flakes
- white vinegar
- salt
- glass jars
- extra virgin olive oil
- corn or sunflower seed oil
Preparation of Green Tomatoes in Oil
First, take the tomatoes and wash and dry them well, then cut them into slices not too thin and place them in a colander with a container underneath, and sprinkle each layer with salt until all are placed.
Cover the tomatoes with an overturned plate and place a weight on top, leaving them like this for 24 hours.
After the time has passed, rinse the tomatoes under water, then let them drain well, and in the meantime, bring the vinegar to a boil in a large pot, once boiling, pour in the tomatoes, cover with a lid, turn off the heat, and leave them for 1 hour and 15 minutes.
The vinegar should be enough to cover all the tomatoes.
After the time has passed, drain them without letting them come into contact with water, then once a bit cooled, spread them on a preferably white towel that is easy to wash.
Squeeze them by rolling up the towel with the tomatoes inside, the liquid should come out… at this point, take another towel and spread the squeezed tomatoes on it, leaving them to dry for at least 24 hours.
After 24 hours, prepare the washed and sterilized glass jars, pour a finger of extra virgin olive oil, and layer the tomato slices alternating with dried parsley, some garlic pieces, and chili flakes; add corn or sunflower seed oil to cover the tomatoes.
Make sure to press the tomatoes well inside the jar and that the oil covers the product well, then seal tightly with the lid.
When you open them to use, drain them and season with extra virgin olive oil, and make sure to keep the leftover ones well-sealed and covered with oil.
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