Vegetable Cold Accompaniment
Fresh Plum Tomatoes
Fresh Rosemary Sprigs
Dried Chilies (optional)
1. Preheat the oven to
80C, 175F. Wash, halve and seed the tomatoes. Place on racks and bake for 16 to
18 hours until wrinkled and dry.
2. Prepare the jars (see
3. Sprinkle a thin layer
of rock salt in the bottom of each jar and pack in
the tomatoes to within
2.5cm/1 inch of the tops. Cover
with olive oil, making sure the tomatoes are completely immersed. Add a sprig of
rosemary or a couple of dried chilies to the oil, if desired. Cover, seal and
label (see notes below).
see also General
Jars - Use jars which are
free from cracks, chips or flaws – the best sizes to use are 450g/1lb although
1kg/2lb jars can be successfully used for pickling vegetables.
Prepare the jars by washing well in warm soapy water and rinsing
thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).
Fill whilst still warm.
the jars – Fill
with the vegetables to within 2.5cm/1 inch of the top. Pour over the preserving
liquid to within 1cm/ ½ inch of the top, making sure the vegetables are
completely covered with the liquid. Immediately cover with a waxed disc (wax
side down) and a cellophane cover over the top then cover with a screw top lid.
Storage – Store in the refrigerator