Kiddipedia
Recipe from Siciliano by Joe Vargetto
Serves 8
50 minutes
Mum pickled lots of different things but the green tomatoes were always my favourite. At school a lot of kids hated tomatoes and so when I came to school not just with tomato sandwiches but green tomato sandwiches, they thought I was doubly weird. I didn’t care because pickled green tomatoes on pasta dura bread make the best sandwich. I love the way the oil and herbs soak into and soften the bread. Delicious!
Ingredients
500g green tomatoes, cored and cut into 1/2-inch pieces
2tbsp salt
2 large garlic cloves, minced
1tbsp fresh hot red chilli, minced
1 stick celery, finely sliced
6 mint leaves, chopped
12 basil leaves, minced
1.5L water
1L white wine vinegar (must be 7% acid)
400ml fruity extra-virgin olive oil
Method
In a glass bowl, combine the tomatoes and salt, and cover and refrigerate for 24 hours. Briefly rinse the tomatoes in a sieve under cold, running water.
Add the water and vinegar together in a pot and bring to the boil. Add the sliced green tomatoes and plunge for at least 5 minutes.
Refrigerate immediately and prepare the aromates to place in jars. Toss tomatoes with garlic, chilli and herbs.
Collect small jars and lids (you will need about 500ml total capacity). Wash them in hot soapy water, then immerse in water in a large pot. Bring lids and jars to a simmer and lift out with tongs. Pour 100ml of oil into the jars, layer with green tomatoes, then aromates, then oil again and repeat until you reach the top of the jar. Seal, cool, and refrigerate. Marinate for 4 days before serving. After each serving, top off with more oil, and seal.
