Bottled Tomatoes
Photography by Photography by Nick Tresidder.
This is a very easy way to preserve the very best tomatoes for use throughout the winter in soups or casseroles. Make sure you use perfectly ripe but still firm fruit when bottling. You can leave the skins on or remove them first if you wish. It is essential to use proper preserving jars for this method.
INGREDIENTS
1 kg tomatoes
2 litres water
2 tablespoons plain salt
bay leaves – optional
METHOD
Wash and dry the tomatoes and remove the green calyx. Dissolve the salt in the cold water. Pack the tomatoes into clean jars, adding a couple of bay leaves if you wish and pour in enough brine to come right to the top of the
jars. Place the lid on top and secure with the screw band or clip.
Arrange the bottles on top of a rack or folded tea towel in a deep pot and spaced apart to avoid bumping. Cover the jars with cold water and put the lid on.
Bring very slowly up to 54°C over a one hour period. Increase the temperature to 88°C and maintain this temperature for a further 30 minutes. A thermometer is essential. Lift the jars from the water and place on a wooden board. Tighten the screw bands and leave till cold. Test the seals (see page 99) and
store in a cool dark place.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!