Preserves: Green Tomatoes

You may be saying to yourself, "Preserved green tomatoes, really?" Yes, really! They are delicious!

I can remember eating green tomatoes since I was a kid. Slap these suckers on a fresh piece of Panna Victoria (Italian bread) and you've got yourself a real Italian apristomaco(appetizer/starter).

My Nonna passed this recipe on to my mother and my mother to me. I now share this old family recipe with all of you.  It's easy, economical (you use the tomatoes that haven't ripened over the summer), rewarding and delicious! Buon appetito!

What you'll need:

  • Green Tomatoes 
  • Celery stalks
  • Carrots
  • Peeled garlic cloves (one in each jar)
  • Fresh Oregano
  • Sea Salt (enough to coat tomatoes)
  • White Vinegar
  • Vegetable Oil
  • Large bowl
  • Sharp knife
  • Vegetable peeler 
  • Mason Jars

Your supplies

Pick, wash and dry green tomatoes

Slice tomatoes

Generously coat tomatoes in sea salt and soak in white wine vinegar for 4 hours.

Pick and wash celery (these beauties are from my garden)

Chop celery

Chop carrots and toss with celery

After tomatoes have soaked for 4 hours; drain and squeeze the remaining liquid from tomatoes. Toss with chopped celery and carrots.

Tightly pack tomato and vegetable mixture into sterilized mason jars. Fill with vegetable oil, add a peeled garlic clove and top with fresh oregano.

Seal jars tightly and either 1) Keep in refrigerator for up to 12 months. 2) Keep in dark cool place (cantina) for up to 2 months. 3)  Boil jars for 20 minutes and store in cantina for years!


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