Homemade preserved tomatoes with thyme and pepper

Wildest Dreams – Taylor Swift 

Salut, salut

For me and a lot of people actually, the date of autumn has always been September 21st or 22nd but the other day I watched BBC weather and they said that this is an astrologic date and that the meteorologic date was September 1st. We had a good weather honestly when we came back from France, August 29th and for 5 days but it’s been grey and little rain for 2 days now, which makes me think that autumn is not going to wait for the end of September to show itself. With autumn comes fruits and veggies like apple yay yay but some also disappear like tomatoes… Well to be completely honest we’ve bough tomatoes once here and they weren’t tasty at all so we’ve waited to be back in France to devour those from Aitatxi’s garden (Aitatxi is grand-dad in Bask). With those delicious tomatoes, pepper and shallots mum made us yummy jars of piperade, a Bask recipe like ratatouille but nicer and I’m not going to open them yet, I’ll open them later, I want that the possibility to eat them lasts… And with those tomatoes I made preserved tomatoes with thyme and pepper. It is super easy to make, your oven works for you, really.

Let’s to this.

For an average jar. 7 tomatoes, pinches of sugar, pinches of salt, thyme (or other herbs if you prefer), black pepper, olive oil. I also added Espelette pepper to stay in the local thing.

Prep: 5mn — Cool: 30mn — Cook: 1h30

Preheat the oven to 160C.

Clean the tomatoes, cut in quarters and take off the pips. Wipe off the water of them and arrange them on a baking paper. Sprinkle with sugar and salt and cook for 1h. Turn the quarters upside down and extend the cooking for 30mn to 140C. Watch them because you don’t want them to burn and your oven might be slightly different than mine. Let them dry in the oven out.

Dispose the tomatoes in a jar, cover them with olive oil. Add the herbs and peppers. You can keep the jar for at least 2 months in the fridge, the oil might immobilise and create little grains but that’s fine, they will disappear once at room temperature. You can eat those preserved tomatoes with your aperitif, on a fruits and veggies skewer, on pizzas or in a pasta dish, or in a tart witch is quite good because my tart recipe is coming on the blog on Friday… What a coincidence!

Note: did you know that putting veggies in jars/tins/cans were a French thing? In 1795 the confectioner Nicolas Appart invented a way to preserve flavours and lives of veggies and this revolutionary method has taken his name in French: apertisation.

Des bisous

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