Recipe and photos by Fake Cook.
Zen Green Tomatoes
Crunchy, a bit salty, tangy, fennelly, definitely garlicky...ANTIPASTO. YES!
Wash tomatoes well with good clean water.
Sliced or quartered into mouth manageable circles. DRY THEM!
(Use a clean cloth or paper towels to do this).
Toss in loads of coarse sea salt, hunks of garlic and fennel seeds.
Weigh them down for a day or so...:-)
Now they look like this. Toss them around a bit...Make them smile!
Weigh them down again for about a week.
Drain water daily.
Approximately 5 days later, as you see there is no water left to drain!
Now they look like this.
Rinsed them and gave them the full towel-dry spa treatment.
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.
Place in sterilized jars topped off with olive oil and a wee sprinkle of Himalayan rock salt...or your favourite other salt.
Should last for at least a month refrigerated.
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