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Recipe. FOR 1 JAR TOMATO CONFIT

10 ripe tomatoes + 3 cloves of garlic + 3 tablespoons sugar + extra-virgin olive oil + salt + pepper.

Peel the tomatoes, remove the seeds and cut into wedges. Peel and cut the garlic cloves (which must be super fresh) into thin slices (remove the soul, which is the bud that is in the middle). Preheat the oven to 90° C/194°F. Put some baking paper on the baking sheet, place the tomatoes, pour a little extra-virgin olive oil and sprinkle with sugar. Add salt and pepper and add the chopped garlic. Bake for 2 hours and 30 minutes, stirring halfway through cooking. Get them out from the oven and put them on a rack to cool for 30 minutes. Now you can place them in an empty jar and then cover with extra-virgin olive oil. These tomatoes can be kept for 7 days in the refrigerator. If you don’t want to give them away, then enjoy them with pasta or risotto, put them in a salad or, why not, on bread.

Recipe. FOR 1 JAR OF SWEET AND SOUR EGGPLANT SKINS 

3 Purple striped eggplant + 2 tablespoons extra-virgin olive oil + 1 tablespoon wine vinegar + 1 tablespoon sugar + 1 pinch of salt.

Wash and peel the eggplant with the help of a potato peeler. Put the oil in a frying pan and cook the skins for 5-6 minutes, pour the vinegar, add the sugar and cook for a few minutes until the skins are soft. Turn off and add a pinch of salt.

 

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