Marinated tomatoes

 Ingredients: 2 kg tomatoes, salt, pepper, 250 ml olive oil, herbs (oregano, thyme, rosemary, marjoram, basil, to taste), 2 cloves of garlic, 300 ml apple cider vinegar

The recipe for oven-canned tomatoes is an excellent choice for preserving the taste of summer all year round. This method not only enhances the flavor of the tomatoes but also transforms them into a versatile ingredient that you can use in numerous dishes.

Start by choosing the best tomatoes, preferably meaty, ripe, and flavorful varieties. Wash them well under a stream of cold water and then cut them in half. Place them in a baking tray lined with parchment paper, cut side up. Sprinkle a pinch of salt and freshly ground pepper to enhance the natural flavor of the tomatoes. Preheat the oven to 75-80 degrees Celsius (about 170 degrees Fahrenheit) and let the tomatoes dehydrate for 14-16 hours. This slow roasting process will concentrate the flavors and intensify the sweetness of the tomatoes.

Meanwhile, bring 250 ml of vinegar to a boil in a pot. When it starts boiling, add the tomatoes and boil them for 2 minutes, then remove them with a slotted spoon, letting them cool slightly. Prepare a sterilized jar, where you will place the tomatoes, interspersing them with a few sprigs of fresh herbs, such as rosemary or oregano, and 5 cloves of garlic, which will add a touch of flavor.

In the meantime, in a saucepan, heat the olive oil until it becomes hot, then pour it over the tomatoes in the jar. Ensure that all the tomatoes are covered with oil, and if necessary, add a little more oil. Seal the jar tightly and boil it in a water bath for 12-15 minutes to ensure proper preservation.

These canned tomatoes can be used in various ways: added to pasta sauces, on cheese toasts, alongside meats, or even in more elaborate dishes, such as creams or soups. The intensified flavor of the roasted tomatoes, combined with the aromas of the herbs and garlic, will transform any meal into a true culinary experience.

The second version of the recipe focuses on blanched and peeled tomatoes, which will provide a finer texture. Use 2.5 kg of tomatoes and follow the steps above, making sure to add 1.5 teaspoons of coarse salt, 1 teaspoon of sugar, 5 unpeeled garlic cloves, and 5 sprigs of oregano or rosemary. Bake the tomatoes at 121 degrees Celsius (250 degrees Fahrenheit) for one hour, then turn them upside down to bake evenly for another 3 hours.

After they have cooled, place the tomatoes in the jar with the oil from the tray and the spices, adding a little oil if necessary. These tomatoes can be stored in the fridge for 4 weeks or frozen to enjoy their taste in the long term. This recipe is not only tasty but also an excellent way to preserve and make the most of the tomatoes from your garden.

 Tags:  garlic tomatoes oil olives fruits apples gluten-free recipes lactose-free recipes vegetarian recipes fat-free recipes