Preserved Green Tomatoes
At the end of tomato season, if you’re lucky, you will have several green tomatoes of any size remaining on the plants. Harvest and prepare to enjoy a delicious bruschetta topping. These are so yummy that I often save extra green tomatoes. I make the batch according to how many green tomatoes I have. They will last in the refrigerator for 6 months. You must start this a few hours before making them and at least a few weeks before eating them. This recipe was inspired by "Bruschetta, Crostoni and Crostini" by Ann and Franco Taruschio.
- Green Tomatoes thinly sliced.
- Rock salt
- White wine vinegar
- Balsamic vinegar
- Minced garlic
- Fennel seeds
- Dried oregano
- Olive oil
- (optional: 1 dried chili pepper per bottle)
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Thinly slice the green tomatoes using a food processor or mandolin. Layer with rock salt in a colander for over night,. Drain completely. Pour white or champagne vinegar over the tomatoes and marinate for 4 hours. Drain. -
Layer in jelly jars, starting with a few tomatoes, topping with a pinch each of minced garlic, fennel seed and oregano. After two layers, drizzle with a few drops of balsamic vinegar and olive oil. Layer compactly to within ¼” of the top of the jar. Top with drizzle of balsamic and fill with olive oil, pressing a knife down the sides of the jar to remove any air bubbles.
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Seal with the lid and refrigerate.
These are good for 6 months.
