1-2kgs green tomatoes
1 tablespoon of sugar
500ml of water
Handful of Salt
Extra virgin olive oil
Clove of garlic
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a large saucepan, mix 500ml of water with approximately 200ml of vinegar.
Add a handful of salt and 1 tablespoon of sugar and stir in well.
Bring to boil then allow to cool.
Bottling your green tomatoes
Thoroughly wash your green whole tomatoes. Prick each tomato several times using a fork. Tomatoes will absorb the brine quickly.
Fill the sterilized jars with brine half way making sure the tomatoes are submerged in the brine. Add a rosemary leaf, thyme or a bit of chilli to the jar for flavour.
Seal the jar lids tightly and store your bottled green tomatoes in the cupboard for a couple of months.
After a couple of months the tomatoes will have changed to a yellowish colour. Then tip a quarter of the brine out of the each jar and top it up with extra virgin olive oil, add finely chopped chilli, garlic, rosemary or what ever else to your taste for extra flavour.
Wash jars thoroughly in soapy water. Then rinse them in hot water. Place jars on a tray and place them in a warm oven on the lowest temperature. Keep the jars in the oven until the jars are thoroughly dry.
It is recommended that you use jars with clip-on lids. Label and date your jars and keep them in a dark pantry.