And now for something completely different.
Tomatoes usually fail to ripen at the end of the season (in autumn) and usually Southern Italians wait till then to preserve green tomatoes. However if you can spare a few, pick some unripe tomatoes (or buy them as I did at the Queen Victoria Market) and make this pickle.
It is very convenient to have this – to eat plain with bread or as an accompaniment to cold meats or cheese.
The photos tell the story.
You need green tomatoes.
Wash, dry and slice into thick slices.
Put them in a large colander, and sprinkle with salt….generous amounts.
Leave to drain for 24 hours.
Squeeze them and put them into a bowl and cover them with a mixture made of 1 part vinegar to 1 part water. Make sure that they are covered and put a weight on top. Leave at least 6- 8 hours.
Drain, and squeeze as dry as you can.
Place the tomatoes into sterilized jars and mix with olive oil (I use extra virgin olive oil), garlic slivers, dried fennel seeds and oregano (add chili flakes if you wish). Make sure they are well covered with oil and keep submerged – I save those plastic rings that keep pickles submerged that are often found in Italian pickles; there is one in the photo above.
Keep in fridge; they are ready to eat in a few days and will keep for months. Make sure that when you remove some of the pickle to eat, the remainder is always covered with oil.
They can be stored in a pantry, but omit the garlic if you do this, as it tends to go off.