Canned Herbed Tomatoes Recipes
CANNED HERBED TOMATOES
Steps:
- Sterilize a glass canning jar
- Add the lemon juice and the herbs to the jar
- Place the tomatoes into a large sauce pan and cover with water
- Bring to the boil over a medium to high temperature
- Reduce the temperature and boil gently for 5 minutes
- Remove the tomatoes from the pan using a slotted spoon
- Peel the skin off if it has lifted
- Pack the tomatoes into the jar, without crushing them, leaving 1.25cm head space
- Pour the cooking water over the tomatoes leaving 1.25cm head space
- Remove any air bubbles, wipe the rim and place the lid on the jar, applying the band to fingertip tight
- Set your sous vide cooker to 82° Celsius and pace the jar into the cooker while it heats up **
- Once the temperature has been reached, leave the jars in the sous vide cooker for 15 minutes
- Remove and leave to cool completely for 24 hours
- Check the seal before storing - Can be stored for up to 1 year in the jar if the lid does not flex
- If it does, you need to refrigerate the contents and use them straight away
HERBED TOMATOES
"My husband and I grow our own tomatoes and enjoy this simple, delicious salad all summer long," shares Kim Bovino in Milford, Connecticut. "It's great with warm French bread and butter for lunch or can double as a quick appetizer."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the tomatoes and onion. In another bowl, combine the oil, lemon juice, garlic, herbs, salt and pepper. Pour over tomatoes and onion; stir gently to coat.
Nutrition Facts : Calories 116 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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