Zen Green Tomatoes

Recipe and photos by Fake Cook.

Finished Zen Tomatoes in Oil
Zen Green Tomatoes
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Crunchy, a bit salty, tangy, fennelly, definitely garlicky...ANTIPASTO. YES!
Finished Zen Tomatoes in Oil
Zen Green Tomatoes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Crunchy, a bit salty, tangy, fennelly, definitely garlicky...ANTIPASTO. YES!
Ingredients
Servings:
Units:
Instructions
  1. Wash tomatoes well with good clean water.
    Washed Green Tomatoes
  2. Sliced or quartered into mouth manageable circles. DRY THEM! (Use a clean cloth or paper towels to do this).
  3. Toss in loads of coarse sea salt, hunks of garlic and fennel seeds.
  4. Weigh them down for a day or so...:-) Drain them.
  5. Now they look like this. Toss them around a bit...Make them smile!
    Smiling Green Tomatoes
  6. Weigh them down again for about a week. Drain water daily. Patience.
    Patience: Green Tomatoes
  7. Approximately 5 days later, as you see there is no water left to drain!
    Zen Tomatoes nothing to drain
  8. Now they look like this. Rinsed them and gave them the full towel-dry spa treatment.
    Plated tomatoes on cloth, now they look like this.
  9. Decided against adding more fresh garlic and fennel seed. They taste amazing as is. Do as you wish...add more or don't, as your own taste dictates.
  10. Place in sterilized jars topped off with olive oil and a wee sprinkle of Himalayan rock salt...or your favourite other salt.
    Finished tomatoes in oil
  11. Should last for at least a month refrigerated.
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