The small hillock tomatoes and the cherry tomatoes are at the hearth of Italian cuisine and are quite easy to find fresh in groceries, but the taste of the ones bought at the market all year round and those ripened under the Mediterranean sun is slighly different. With all the good faith in the warm strenght of the Israeli sun it is quite difficult to believe that they might be naturally ripened in open field, warmed up by sun rays. They grow ripe between September and October and prefer mild climate, but how can we preserve unspoiled the sweet freshness? The freezer burns themm and the sauce alter slightly the taste, so bottled!
Small home grown tomatoes
Fresh rosemary sticks
Wash accurately and dry with flawless clean dishcloths the tomatoes, bottle them in jars wholesome with a freshly picked rosemary stick, boil the jars in a big pot with a lid covered with water for at least 12 minutes, leave it covered wait that they chill naturally and turn upside down before storing in a dry, dark and cool place.
Perfects for bruschette, seasoning of pizza and pasta, and for all the recipes with hillock and cherry tomatoes.
Variations: Slice the tomatoes; add capers and olives.
Vegan.
©2010
Special thanks to the WR community
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