Preserving Tomatoes Part 1: Pomodorini Sott'Olio with lemon leaves
Tomato season has arrived in Tuscania, the sun is in full force and the plants are loving it just as much or possible more than we are (i'm melting). This means there is going to be a few posts relating to tomatoes coming up over the next few weeks, as i begin to preserve as much of them as i can in the window of opportunity allowed to me.
Above is Pomodoro Sott'Olio. Or Cherry tomatoes under oil. A highly delicious, if not a little time consuming way of preserving cherry tomatoes that produces a quick snack you can just grab, a great addition to salad or a pasta sauce simple and tasty.
Lemon Leaves, as they describe are the leaves of a lemon tree. Very under utilised as a culinary ingredient, citrus in the same way as a lemon and packed with essential oil just like the precious skin of the lemon
The first step is to peel your tomatoes, bring a pot of water to the boil. Get an ice bath ready and when the water is boiling drop the cherry tomatoes in leave for 10 seconds then remove too the ice water. (in fact 10 seconds is a rough estimate, the riper your tomatoes are the less time you'll need in the water
The next step is to peel the tomatoes, if you've blanched the tomatoes for long enough the tomatoes should slip out of their skin.
Once peeled lay them on a cooling rack with space in between them, season with salt and put in a 75C oven to dry.
Dry to your desire, the longer you dry them the chewier they will be. Should you wish you could dry them all the way out and make in fact tomato raisins, that's an idea for the future. The ones in the picture i dried for 4 hours.
Fill a jar layering your dried tomatoes and lemon leaves. Warm some olive oil (be careful to just warm, heating the oil destroys the good effects of the oil) and pour over the tomatoes. The heating of the oil helps to infuse the flavours.
These can be stored in the fridge for up to a month or three