Recipe
Pickled semi-dried tomatoes
Ingredients for 1 glass (250 ml):
· 50 g semi-dried tomatoes (bought or made yourself in a dehydrator)
· 1 clove of garlic
· 2 sprigs of fresh or dried herbs of your choice (e.g. rosemary, basil, thyme, lemon verbena)
· Olive oil to fill the glass
· Salt, peppercorns, coriander seeds (optional) to taste
Preparation:
1. Prepare the garlic: Finely chop the garlic clove.
2. Layer the tomatoes: Place a layer of semi-dried tomatoes in the jar.
3. Seasoning: Sprinkle a pinch of salt, some coriander seeds and 2 peppercorns over the tomatoes.
4. Add herbs: Distribute a few sprigs of the chosen herbs evenly over the tomatoes.
5. Add garlic: Sprinkle some of the crushed garlic over the herbs.
6. Repeat layers: Repeat steps 2 through 5 until the glass is almost filled to the brim.
7. Fill with olive oil: Slowly fill the jar with olive oil until all ingredients are completely covered.
8. Close the jar: Close the jar tightly and shake or tap it gently to remove any air bubbles. If necessary, add more olive oil so that all ingredients are covered with oil.
Storage and maturation:
· Ripening time: The pickled tomatoes should be left in a dark, cool place for about 2 to 3 weeks so that the aromas can develop.
· Use: The pickled tomatoes are excellent for salads, as a spread on bread or as an ingredient in various Mediterranean dishes. The flavored oil can also be used for salads or for frying.
· Shelf life: The pickled tomatoes have a shelf life of around 6 months. It is important that the tomatoes are always completely covered with oil. Do not store in the refrigerator, otherwise the olive oil will solidify.
Bon appetit!
Recipe
tomato seasoning salt
Ingredients (for a 250 ml glass):
tomato powder: 125 g
onion powder: 31.25 g
Rosemary powder: 31.25 g
Salt (ground): 62.5 g
Ground coriander seeds (optional): to taste
Ground garlic powder (optional): to taste
Preparation:
Layer the tomato powder, onion powder, rosemary powder and salt one after the other in a 250 ml glass.
Close the jar and shake well to mix the ingredients. If necessary, stir the mixture again with a spoon to ensure even distribution.
Use:
· Use the mixture as a seasoning salt on bread and vegetables.
· Use them as a seasoning for your tomato sauces.
· It is perfect as a seasoning salt for all Mediterranean dishes.
Note on the powders:
· Tomato powder: Obtained from the pomace of boiled tomato sauce, dried and ground in a spice mill.
Onion powder: Made from dried onions and ground in a spice mill.
· Rosemary powder: Obtained from dried rosemary needles and ground in the spice mill.
· Salt: Coarse-grained salt that has been ground in a spice mill.
Garlic powder (optional): Made from dried garlic and ground in a spice grinder.
· Coriander seeds (optional): Also ground in the spice grinder, if using.
Have fun trying it out!
Recipe
Mediterranean mozzarella marinade
Ingredients:
100 ml olive oil
2 tablespoons chopped, not completely dry tomatoes (pickled ones from a jar will also work)
2 garlic cloves, finely chopped
1 handful of fresh basil, roughly chopped
1 sprig of rosemary, fresh
1 pack of mini mozzarella
2 pinches of salt
1 pinch of ground coriander seeds
1 pinch of sugar
Preparation:
Prepare olive oil: Pour the olive oil into a bowl.
Add tomatoes: Add the chopped tomatoes to the olive oil and mix well.
Garlic and basil: Add the finely chopped garlic, roughly chopped basil and sprig of rosemary and mix well.
Mini mozzarella: Add the mini mozzarella balls to the mixture.
Seasoning: Season with salt, ground coriander seeds and a pinch of sugar.
Mix: Mix everything well until the ingredients are evenly distributed.
Filling: Pour the mixture into a clean jar and close it tightly.
Allow to steep: Leave the jar in the fridge for 2 days so that the aromas can fully develop.
Serving suggestion:
The marinated mozzarella mixture can be served as an antipasti, perfect with fresh baguette or as an addition to a salad.
Bon appetit!
Recipe
Pesto Rosso
Ingredients:
100 g dried tomatoes (preserved in oil)
30 g Parmesan cheese (freshly grated)
1 garlic clove
1 teaspoon dried thyme
1 teaspoon dried rosemary
5–6 fresh basil leaves
100 ml olive oil (more if needed, depending on the desired consistency)
salt and pepper to taste
preparation
Preparing the tomatoes:
If the dried tomatoes are very firm, soak them in hot water for about 10 minutes and then drain them well. If they are preserved in oil, this step can be skipped.Prepare ingredients:
Peel and roughly chop the garlic and grate the Parmesan cheese.Mix all ingredients:
Place the drained tomatoes, garlic, thyme, rosemary and basil leaves in a blender or food processor. Add some of the olive oil and blend until you have a coarse paste.Add Parmesan:
Add the grated Parmesan and continue mixing, slowly adding the remaining olive oil until the desired consistency is reached.Seasoning:
Season with salt and pepper. Depending on your preference, you can also add more herbs or olive oil.Filling: Pour the finished Pesto Rosso into a clean 250 ml jar and cover with a little olive oil to keep it longer.
Durability:
The Pesto Rosso will keep in the fridge for about a week. Before using, always make sure that the pesto is covered with a layer of olive oil.
Pesto Rosso is a versatile and aromatic pesto that can be used in many dishes. It goes perfectly with pasta, as a sauce for grilled vegetables, or as a marinade for meat and fish. It also adds a spicy touch to sandwiches or bruschetta as a spread.
A special treat is to use Pesto Rosso on a sandwich with cheese and fresh tomatoes. Simply spread a thin layer of pesto on the bread, top with cheese and tomato slices and bake in the oven. The result is a wonderfully crispy, hearty dish that can be served as a snack or as a light lunch.
Have fun imitating
Recipe
Tomato Magic Christmas Jam
Ingredients:
1 kg red ripe tomatoes
500 g gelling sugar 2:1
1 apple
juice of one lemon
1 cinnamon stick
3 cloves
1 vanilla pod
1 piece of fresh ginger (approx. 2 cm, finely grated); or 2 pinches of ginger powder
1 pinch of nutmeg
1 star anise
1 teaspoon orange paste
Optional: 50 ml red wine or port (for a deeper, festive note)
Preparation:
Prepare the tomatoes and apple: Chop the tomatoes and apple into small pieces. Add the lemon zest and juice and put everything in a pot.
Add spices: Add cinnamon stick, star anise, cardamom pods, vanilla pod and a pinch of allspice (optional) to the pot.
Bring to the boil and let it steep: Bring everything to the boil briefly, then remove the pot from the heat and let it steep overnight so that the aromas of the spices are well absorbed into the mixture.
Remove spices and strain: The next day, remove the spices and pass the mixture through a food mill to obtain a uniform consistency.
Add gelling sugar: Add the gelling sugar to the strained mixture and bring to the boil according to the instructions on the packet.
Filling: Pour the finished jam into sterilized jars while it is still hot and seal immediately.
Allow to cool: Allow the jars to cool completely and label them.
Have fun cooking and enjoying the Christmas tomato jam!