- Food and Cooking
Green Tomatoes in Oil
Pomodori verdi sott'olio
This lens is about Pomodori verdi sott'olio or Green Tomatoes in Oil. It's basically a recipe about preserving Green tomatoes and storing them in Olive oil to keep them preserved. This is another recipe I got from my Mum (I also have a Lens about Eggplants), she is from a place in Italy called Calabria. Apparently, these turned out just right woohoo I was stoked when she said that because I have never made them before.
A bit of 'before stuff'
Most of this recipe is child friendly, they might think it is fun to layer the Tomatoes and sprinkle them with Salt and get stingy hands lol, however, the slicing of the Tomatoes in this recipe is clearly not child friend whatsoever.
This recipe takes 72 hours, the salting of the Tomatoes is 48 hours and leaving them in Vinegar is 24. Eating them is '2 seconds'... lol
To get the Tomatoes ready wash and dry the Green Tomatoes and slice the ends off or anything that doesn't look that great. Make sure the Tomatoes are green, green and red won't cut it, I included an example below.
I sliced the Tomatoes a couple MM thick because I forgot how thick they were supposed to be and it was a bit late to call my Mum, apparently they turned out quite well with this thickness, so I would do it the same next time. (EDIT: I recently picked some green tomatoes from my parent's garden and had given it to them, so then I went to my Mum and Dad's house and what do I see, my jar of half eaten green tomatoes that I gave them on top of of a plate, weighing down sliced green tomatoes in Vinegar LOL, my Mum was making some. So, anyway, I observed the thickness of her sliced tomatoes, she sliced hers a bit more than double the thickness of mine, so thicker or thinner, it will work).
To slice these, I used one of those V Slicer contraptions that I wasn't allowed to use when I was a kid because my Mum though I would slice my hand, she was probably right (don't say I said that lol). Slicing like this made the job so easy, if I had to do it by hand, um, well it would've just taken forever and I probably would've put it off and not started after 9pm lol.
For the ingredients, I don't have a specific amount of Salt or Oil I used, I basically just used it as it was needed.
Green Tomatoes: 1.3kg (It really depends how much you want to make, I just happened to pick 1.3kg, more or less doesn't matter). Make sure they are green, not green and red like you can see in the pic to the right.
Salt: You need to generously sprinkle in the middle of each layer, so the more tomatoes you have the more Salt you need. I used the cooking Sea Salt, salt is salt, use what you have.
White Vinegar: I used about 1 litre to cover the tomatoes when required, so the more tomatoes you have the more Vinegar you need. I used Cornwell's White Vinegar, there is a picture of it in my Eggplant lens, I guess like salt, use the white Vinegar you have.
Oil : Even though I said i didn't have an exact measurement, I checked the bottle, it was approx 250 - 300ml that I used, once again, depends how many tomatoes you use. I used Moro Extra Virgin Olive oil, Olive oil will do the job too (there's a pic of the oil i used in my Eggplant lens).
Other things you will need:
Slicer or Knife- I used one of those V slicers to make the job easier, otherwise a Knife is required
Bowl - I used a glass Pyrex bowl, it can be plastic also. Do not use a Stainless steel saucepan etc
Colander Doesn't matter what it's made of, it is only to be used for draining, not leaving them in there.
Jars - I used 3 small glass jars that I had and that were washed with hot soapy water.
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Wash your hands thoroughly!
So, what I did was,
- Slice a tomato and put one layer in the bowl
- Liberally sprinkle the sliced tomatoes with salt
- Put another layer of sliced tomato and sprinkle liberally with salt
- Slice another tomato, put one layer down and sprinkle with Salt, (I sliced a tomato at a time because i have a small bench and didn't want tomatoes all over the place, if you want to slice them all at once, feel free)
-You will probably notice some water starting to appear, this is good, leave it, don't throw it away.
-Keep layering the sliced tomatoes and salt until you use all the sliced tomatoes.
Tomato layers - Before and after salting
Keeping layering the tomatoes and salt alternatively.
Tomatoes, salt, tomatoes, salt, tomatoes, salt, broken record...
When you are done layering the tomatoes and salt.
-Once you have finished layering all the tomatoes and salt in the bowl, put a plate or something on top of them to push them down a bit. Once the plate is in place, cover it with Glad Wrap, Cling Wrap, Plastic wrap, whatever you want to call it.
-You will notice that they are most likely going to be covered or almost covered in water at this point. This is great, it should happen, don't tip the water out, see the pic to the right!
Now leave it for 48 HOURS, yes 48 hours!
I put it in the oven because I wasn't using it or the grill attached below the oven. Essentially, I put it there to get it out of my way. So in other words put the salted sliced tomatoes in a cool spot out of the Sun for 48 hours.
48 hours later...
It has now been 48 hours, time to drain the liquid out of the tomatoes, so tip the tomatoes into a Colander and push the water out, I just used my hands to push down on the tomatoes.
You can see in the image the liquid that has come out after draining them.
Cover the tomatoes in Vinegar
Once you have drained the liquid out of the sliced tomatoes, you need to put them in a clean bowl (I just used the same glass bowl after washing and drying it).
Once you have put the sliced tomatoes in a clean bowl, pour the vinegar in to cover the sliced tomatoes completely.
Once you have covered them in Vinegar, cover them with plastic Cling Wrap and put it in a cool spot, not directly in the Sun.
Now leave it for 24 HOURS, yes 24 hours!
24 hours later...
We're nearing the finish line now...
You need to drain the tomatoes that have been in Vinegar for the last 24 hours in a colander, the same as when you drained the liquid out of them after they were being salted, once again, I just used my hands to press down.
Filling the jars with tomatoes
Once you have drained all the Vinegar out of the sliced tomatoes, start putting them in a clean glass jar. I put a bit in at the bottom, then put a bit of oil and continued to fill the jar.
One you have filled the jar with sliced tomatoes, start pouring the oil in, let it go down and pour more oil in so it fills in all the gaps. I put the lid on and turned the jar upside down to get the oil in everywhere.
Apparently, if these are done properly, they can last about 12 months.
The end product will be crunchy, vinegar-y and salty with the yum flavour of the olive oil if done correctly.
You don't need to refrigerate them, I did, because crunchy cold tomatoes are just YUM, the oil will most likely go hard, but will go back to liquid oil when taken out.