Content
- Tomatoes - taste creation without limits
- Fresh fruits or dried pieces?
- Quality of the tomato fruits
- Clean jars
- Bathing in vinegar and olive oil
- Prepare tomatoes
- Recipe: tomatoes in olive oil
- preparation
- Tips
- durability
- Conclusion for fast readers:
Tomatoes can be fresh or dried
Tomatoes - taste creation without limits
In the summer the vegetables compete in the garden, who can deliver from them the greatest yield. When the weather is dry and sunny, the tomato plant is at the forefront. Now it says: Do not waste red fruit and turn the harvest surplus into pickled tomatoes.
Fresh fruits or dried pieces?
For pickled tomatoes, fresh tomatoes are used and flavored with all sorts of other ingredients. But the aroma of dried tomatoes wins even more by inserting. These two varieties of pickled tomatoes are culinary two different worlds, even if the tomato flavor unites them. Which variant gives you more, you decide yourself or just choose both.
Quality of the tomato fruits
Tomatoes with a lot of pulp and a few seeds, such as roma and beef tomatoes, are ideal for picking. Even cherry tomatoes and cocktail tomatoes are perfect for the glass because of their small size. All tomato varieties should be ripe so that the taste intensity is right. Soft fruits are less suitable and should rather be consumed in a timely manner. Damaged and rotten tomatoes should not be processed.
You can make dried tomatoes yourself from fresh fruits or buy them in the supermarket. Look for good quality output, which you can see by the following features:
Clean jars
For pickled tomatoes, jar glasses with rubber rings or jam jars with twist-off lids are used. While the glasses are used again and again, the rubber seals should always be renewed, as they usually do not close well the second time. Twist-off lids can be reused if they are not rusted or bent.
To reduce the risk of mildew, the glasses should not only be cleaned in the dishwasher, but then sterilized. They are either boiled in water or placed in the oven at 140 degrees Celsius. For both methods, 10 minutes are enough to kill harmful germs.
Bathing in vinegar and olive oil
Most recipes for pickled tomatoes are based on a good olive oil that optimally accompanies the taste of the fruit, or vinegar as an aromatic, natural preservative.
The olive oil should not be saved as the ripe tomato flavor benefits from a good olive oil. Ideally, a native variety accompanies the tomatoes into the jar.
Hot vinegar sauce is often used for the small cocktail tomatoes, as well as for cherry tomatoes. Wine vinegar is a particularly mild and fine strain. It is diluted with the same amount of water and only needs a little salt as an addition. But other ingredients such as chillies, herbs and spices may give the pickled tomatoes a piece of their spice.
Prepare tomatoes
Not only on glasses, but also on tomatoes stick germs and should be killed before inserting. This creates boiling water, which is why the tomatoes need to take a hot bath for a few minutes. Then they are cleaned, dried and stabbed several times with a toothpick, so that the brew can better penetrate into the inside of the tomato.
The further procedure depends on the recipe used.
Recipe: tomatoes in olive oil
The insertion of tomatoes in oil does not require exactly weighed quantities for the good success. There are simply so many tomatoes provided that they are sufficient for filling the prepared glasses. This also applies to the oil. In addition to tomatoes, the following ingredients can provide an aromatic taste:
The more intense a herb, the less must be added per glass. But herbs are still a matter of taste and are dosed individually. Especially the garlic is an ingredient that does not appeal to everyone in large quantities.
preparation
- Lay the tomatoes in the jar and add in between through a few of the herbs. Do not fill the glass completely to the edge. Fill the glass with olive oil, but leave about 15 mm free. The tomatoes should completely float in the oil. Close the glass well and place it in a dark and cool place. Leave pickled tomatoes for about two weeks before putting them on the menu.
Tips
The temperature in the fridge is too cold for the olive oil, it becomes cloudy and firm. Store the glasses in a cool pantry or cellar.
durability
The shelf life of pickled tomatoes may vary depending on the recipe and the tomatoes. Please note the relevant information. Dried tomatoes are preserved for up to a year. Tomatoes in oil should be used up within weeks. Opened glasses should always be stored refrigerated and consumed as quickly as possible.
If the oil gets rancid or if the tomatoes have an unpleasant taste, you should stop eating and dispose of the tomatoes.