You Can Preserve Green Tomatoes In Olive Oil, Here’s How:
- Two cups extra virgin olive oil
- One half teaspoon ground sea salt
- Two cups red wine vinegar
- Three large green tomatoes
Cut the tomatoes into one quarter inch thick slices. In a mixing bowl, put in the tomatoes and blend together with the sea salt. Let the tomatoes sit at room temperature for 24 hours, then cover with vinegar. Let it sit another 24 hours after that. Drain and dry completely. With one quart size wide neck glass jar, let it soak for ten minutes with boiling water to become sterilized. Empty the water and dry completely then neatly place all the tomato pieces into the jar and fill with olive oil until completely covered. Refrigerate for one month. Once opened, it will continue to be refrigerated for another two months if not more.