Pickled Pear Tomatoes With Rosemary And Garlic Recipes
PICKLED PEAR TOMATOES WITH ROSEMARY AND GARLIC
For an appetizer, serve this melange of spices and tiny pickled tomatoes with a sliced baguette.
Provided by Deborah Wagman
Categories Food
Time 1h
Yield 7 half-pints
Number Of Ingredients 13
Steps:
- Wash tomatoes. In a large bowl combine tomatoes, onion, crushed red pepper, and garlic; toss gently to combine. Set aside.
- In a large stainless-steel, enamel, or nonstick heavy saucepan combine vinegar, the water, sugar, salt, rosemary, black peppercorns, pink peppercorns, white peppercorns, and bay leaf. Bring to boiling, stirring until sugar dissolves; reduce heat. Simmer, uncovered, for 10 minutes, stirring often. Remove and discard bay leaf.
- Pack tomato mixture into hot, sterilized half-pint canning jars, leaving a 1/2-inch headspace. Pour hot vinegar mixture over tomato mixture in jars, leaving a 1/2-inch headspace. Remove any air bubbles in jars. Wipe jar rims; adjust lids.
- Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
Nutrition Facts : Calories 34 calories, Carbohydrate 7 g, Sodium 631 mg, Sugar 6 g
BAKED TOMATOES WITH ROSEMARY AND GARLIC
Provided by Pierre Franey
Categories dinner, easy, lunch, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees
- Cut the tomatoes in half lengthwise.
- Place the tomatoes flat side down in a baking dish. Sprinkle with salt and pepper and brush them with the oil. With the tip of a pointed knife, make 2 small slits in each tomato half and place a sliver of garlic in each. Sprinkle the tomatoes with rosemary and bake 5 to 6 minutes. Remove the garlic, if desired, and serve sprinkled with parsley.
Nutrition Facts : @context http, Calories 83, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 289 milligrams, Sugar 3 grams
PICKLED PEAR TOMATOES WITH ROSEMARY
From B&G canning mag. This is for whole pear or cherry tomatoes. You can use sliced but they do not look as pretty.
Provided by Coppercloud
Categories Vegetable
Time 1h
Yield 7 Half pints
Number Of Ingredients 13
Steps:
- Wash tomatoes. in large bowl combine tomatoes, onion, red pepper and garlic, toss to combine. Set aside.
- In large none reacting pot combine vinegar, water, sugar, salt, rosemary, all peppercorns and bay leaf. Bring to a boil, stirring until sugar is dissoved. Reduce heat, and simmer uncovered for 10 minutes. Stirring often.
- Remove from heat and discard bay leaf.
- Pack tomatoes into hot sterilized 8 oz jars. Leaving 1/2" head space.
- Pour HOT vinegar mixture over tomatoes, leaving 1/2" head space. Remove any air bubbles in jars, wipe rims and add lids.
- Process filled jars for 15 minutes in water bath.
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- Wash tomatoes. In a large bowl combine tomatoes, onion, crushed red pepper, and garlic; toss gently to combine. Set aside.
- In a large stainless-steel, enamel, or nonstick heavy saucepan combine vinegar, the water, sugar, salt, rosemary, black peppercorns, pink peppercorns, white peppercorns, and bay leaf. Bring to boiling, stirring until sugar dissolves; reduce heat. Simmer, uncovered, for 10 minutes, stirring often. Remove and discard bay leaf.
- Pack tomato mixture into hot, sterilized half-pint canning jars, leaving a 1/2-inch headspace. Pour hot vinegar mixture over tomato mixture in jars, leaving a 1/2-inch headspace. Remove any air bubbles in jars. Wipe jar rims; adjust lids.
- Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
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