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pomodori verdi sott'olio
canned green tomatoes


firm green tomatoes

coarse grind salt


extra virgin olive oil

optional flavors: bay leaf, peppercorns, anchovy fillet, garlic clove, sliced hot red pepper 
sterile jars and lids


Wash the tomatoes and cut them into slices or quarters, layer them with coarse grind salt
in a colander and place a weight on top (you can place a dessert plate on top of the tomatoes and then place the fruit bowl or anything heavy on top of the plate). Let the tomatoes sit over night. 

Bring to a boil a stock pot with half water and half vinegar, enough liquid to generously cover the tomatoes. Rinse the salt off the tomatoes.

When the vinegar water boils, turn off the heat and add the tomatoes to the hot liquid, cover and let them sit for 1 hour.

Remove the tomatoes from the vinegar water, dry each slice thoroughly in an old towel and  pack them tightly into into sterile jars adding a bit of flavors if you like, such as a few black peppercorns and a bay leaf or some hot red pepper and an anchovy. Pack the tomatoes up to about 1 finger from the top, slowly pour extra virgin olive oil into the jars, let it settle, knock the jars a bit to encourage air bubbles to surface and add enough olive oil to cover the tomatoes. Screw on the lids just to close, do not force.

Place the jars in a stock pot of water to cover, bring to a boil, let boil for 30 minutes, turn off the heat and let the jars cool in the water so they form a seal. 

The tomatoes are ready to eat after a few days and stored in a cool dark place last all winter long.  

we use the last tomatoes of the season that don't have enough warmth to ripen 

these are great served with cheeses or next to a steak or grilled or oven roasted meats

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