PRESERVED TOMATOES WITH LEMON THYME
Gently baked plum tomatoes, sprinkled with lemon thyme and marinated in olive oil (we like the peppery taste of Ravida or Colonna oilve oil), are juicy beauties to accompany torn pieces of a flour-dusted Italian loaf.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 quart
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees. Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add tomatoes, and cook 2 minutes. Using a slotted spoon, transfer tomatoes to the ice-water bath to stop the cooking; let cool completely in ice-water bath. Transfer to a plate lined with paper towels, and let drain.
- Slit tomatoes lengthwise, leaving halves attached along 1 edge. Open each tomato like a book, and arrange on a parchment-lined baking sheet. Roast until edges have shriveled slightly, about 40 minutes. Let cool completely.
- Meanwhile, stir together garlic, red pepper flakes, lemon thyme, and salt in a small bowl. Sprinkle one side of each tomato with about 1 teaspoon of the seasoning mixture; fold over other side.
- Layer tomatoes in a sterilized, dry 1-quart jar. Pour in enough oil to cover tomatoes. Place a round of waxed paper on surface to keep them submerged. Refrigerate at least 24 hours; let stand at room temperature 1 hour before serving.
PRESERVED TOMATO HALVES
This recipe from chef Bill Taibe of Napa & Co. restaurant is used to make Tomato Marmalade for a delicious dinner of Pan-Roasted Striped Bass with Roasted Artichokes, Mushrooms, and Tomato Marmalade.
Provided by Martha Stewart
Categories Vegetables
Yield Makes 30 tomato halves
Number Of Ingredients 6
Steps:
- Preheat oven to 200 degrees. Line two baking sheets with parchment paper and set aside.
- Bring a large pot of water to a boil; meanwhile, prepare an ice-water bath. With a paring knife, core tomatoes, and score an X on the bottoms. Working in batches, carefully lower tomatoes into boiling water; when skins begin to split (30 to 60 seconds), use a slotted spoon to transfer tomatoes to ice water.
- When tomatoes are cool, peel and halve lengthwise. Using a spoon, scoop out seeds and discard. Place tomatoes on prepared baking sheets and season with salt, sugar, red pepper flakes, and garlic. Drizzle with olive oil and transfer to oven. Cook until tomatoes are bright red and sweet, 4 to 5 hours.
TOMATO PRESERVES
A lovely way to use up those tomatoes! From the Ball Blue Book of Canning! Prep time includes marinating time.
Provided by Sharon123
Categories Vegetable
Time 14h30m
Yield 6 half pint
Number Of Ingredients 6
Steps:
- Wash and drain tomatoes.
- Do not core tomatoes.
- Tie spices and gingerroot in a spice bag.
- Combine spice bag, sugar, lemon and water in a large saucepot.
- Simmer 15 minutes.
- Add tomatoes; cook gently until tomatoes become transparent, stirring frequently to prevent sticking.
- Remove from heat.
- Cover and let stand 12 to 18 hours in a cool place.
- Remove spice bag.
- Remove tomatoes and lemon from syrup.
- Boil syrup 2 to 3 minutes or longer to thicken.
- Return tomatoes and lemon to syrup; boil 1 minute.
- Remove from heat.
- Skim foam if necessary.
- Ladle hot preserves into hot jars, leaving 1/4 inch headspace.
- Adjust two-piece caps.
- Process 20 minutes in a boiling-water canner.
- Yield: about 6 half-pints.
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- Simple Roasted Tomato Sauce (freeze or can) This is my absolute favorite way to preserve tomatoes. Our “Simple and Delicious Roasted Tomato Sauce” recipe is aptly named: the only ingredients are tomatoes, salt, pepper, and a drizzle of oil, and doesn’t require peeling, de-seeding, or measurements!
- Sun-Dried Tomatoes. Learn how to dehydrate or “sun dry” tomatoes here. We prefer to dry them in a food dehydrator, though instructions to oven-dry tomatoes are also included.
- Canning Whole or Halved Tomatoes. Canning tomatoes is a classic way to preserve your bounty. Truth be told, tomatoes are one of the few veggies I enjoy canned (they’re technically a fruit… but you know what I mean).
- Creamy Tomato Basil Soup (to freeze) Sauce aside, this is our other go-to way to preserve tomatoes. I mean, who doesn’t love a big bowl of thick, soul-warming tomato soup on a chilly day!?
- Homemade Ketchup (can or freeze) Take your tomato canning adventures a step further with this homemade ketchup recipe. We really need to try this one ourselves since we do enjoy ketchup on occasion – especially with veggie burgers, potatoes or eggs!
- Frozen Whole Tomatoes. Freezing whole tomatoes is a great way to preserve them when you’re busy or not in the mood for other more involved methods. Follow these instructions to learn how to best freeze whole tomatoes, along with tips on how to defrost and use them.
- Tomato Powder (dehydrated, shelf-stable) If you’re ever following a recipe that directs you to remove the skins from your tomatoes, be sure to set them aside to save!
- Canned Salsa. Chips and homemade salsa anyone? Count me in! There are a ton of canned salsa recipes out there, but check out this popular salsa recipe from Mel’s Kitchen.
- Lacto-Fermented Salsa (refrigerate or root cellar) Fermenting salsa is another alternative way to preserve tomatoes. Pop over to this well-rat ed recipe from Farmhouse on Boone to try!
- Tomato Jam (can or freeze) Feeling like something a little more unique and sweet? Try this recipe for tomato jam from Practical Self Reliance! Yes, you read that right… tomato jam.
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