A new recipe based on tomatoes, ecological and easy to prepare to make your snacks more delicious
He is about to end up run over, his mother saves himCrushed green tomatoes. It's not a remake of the famous American movie that was so successful in the XNUMXs - those tomatoes were fried - but one recipe based on tomatoes, easy to prepare, to make your snacks more delicious.
Suitable as a starter for a Sunday lunch, it can become the highlight of a nice aperitif among friends. Alternatively, you can pull over as a side dish to a second course based on meat, fish or cheese. Here's how to proceed ... Buy three kilos of green tomatoes, well intact and firm, preferably from a direct organic farmer (in this way you can save money and have more guarantees on product quality); you can buy both the elongated and the round type, preferably small size.
Wash them thoroughly with the addition of a little sodium bicarbonate, which you will dilute in the water, and rinse them carefully.
At this point cut them in half, salt them with fine salt as if it were a salad, add some fennel and dried whole chillies.
Then, take a glass or earthenware vase wide-mouthed, aneatly arrange the tomatoes inside, making layers, e pressing them well with your hands so as not to leave empty spaces between one and the other.
Cover everything with a wooden plug that fits inside the container e put a weight on yourself, so as to apply pressure and crush all tomatoes well. You can use a river stone, a two-liter glass bottle filled with water, or any other tool that puts some pressure on the cap.
Remember!
This step is essential for the success of the preparation, because the pressure with the help of the salt allows the water contained inside the tomatoes to escape, thus giving rise to the drying process.
Leave them like this for about 24 hours, then remove the weight and the cap, drain water very well, dab carefully all tomatoes with a freshly laundered cloth e put them back in the vase covering them with vinegar.
At this point, put the wooden cap back on and put back a small weight making sure that all the tomatoes are well covered.
Leave everything for another 24 hours, then definitely drain them e squeeze them with your hands to let out all the water.
Conservation ...
So you just have to press them with your hands and store them in a jar, taking care of cover them completely with extra virgin olive oil.
Since this is an ecological recipe, which does not require the use of artificial preservatives, you must make sure that the tomatoes are always well covered with oil; this will serve to flavor them and ensure correct and long-lasting conservation. And as always ... enjoy your meal!
