- 6 to 8 large green tomatoes
- 2 Tbsp. salt
- 4 pieces marinated sun-dried tomatoes
- 2 large cloves garlic
- 1 handful fresh basil
- 1/4 to 1/2 crushed red pepper flakes (or to taste)
- White Wine Vinegar
- Extra Virgin Olive oil
Saturday, October 6, 2012
Italian Green Tomato Pickles
Sometimes the end of the garden is better than the whole summer season! This recipe for Italian Green Tomato Pickles would be perfect for an antipasti platter.
Chop the tomatoes into about 1-inch pieces and place in a medium bowl. Sprinkle with salt and mix in thoroughly.
Cover with plastic wrap and refrigerate overnight.
The next day, place tomatoes in a strainer and rinse thoroughly.
Leave a few minutes to drain.
Place the sun-dried tomatoes, garlic, chili flakes and basil in a blender or food processor and pulse into a coarse paste.
Return tomatoes to mixing bowl; add paste mixture and toss together to coat tomatoes.
Pack into sterilized jars. Fill jars to within 1/2" of the top.
Carefully pour in the white wine vinegar until it just covers the top of the tomatoes.
Gently pour a thin layer of the olive oil so it just covers the surface.
Seal the jars tight and store in a cool, dark place for one month.
A big chunk of crusty Italian bread, some Parma ham and a chilled glass of wine and
you'll be under the tuscan sun.
~Adapted from Jess' Kitchen