That’s why my neighbor envies me: I have been storing tomatoes like this for 10 years and they are always as fresh as in summer
Ingredients:
(for 1 kg of ripe tomatoes)
Ripe, firm tomatoes (preferably plum or raspberry)
Vegetable oil (e.g., rapeseed or grape seed)
Glass jars with lids (scalded)
Paper towel or linen cloth
Fruit/vegetable cleaner (optional) Preparation:
Selecting and washing tomatoes: Choose firm, undamaged tomatoes. Wash them thoroughly (preferably in lukewarm water with vegetable liquid) and then dry them.
Drying: After washing, dry the tomatoes thoroughly with a paper towel or cloth. This prevents moisture from remaining on them.
Stacking in jars: Arrange tomatoes loosely in dry, scalded jars. Do not press them.
Battering with oil: Pour vegetable oil over the tomatoes until they are completely covered. The oil acts as a protective barrier against air penetration.
Sealing and storing: Close jars tightly and store in a cool, dark place—preferably in the basement or on the bottom shelf of the refrigerator.
Serving and storing tips:
Tomatoes stored this way will stay fresh for up to 6 months.
Once the jar is opened, consume the contents within 7 days and store in the refrigerator.
Perfect for salads, sandwiches, pasta, and as a snack.
If you want to add flavor, you can add a clove of garlic, a sprig of thyme, or a bay leaf to the oil.
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