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Tomatoes in Spicy Sauce Italian Style
Instructions
Put the pieces of bell pepper (deseeded), the peeled garlic and the deseeded hot chilli into the blender bowl. Without the seeds it is much easier to control the heat, as most of it stays in the membranes of the pepper.
Add the freshly chopped herbs – parsley, coriander, basil or a mix of them. Fresh herbs give that characteristic Italian "green" aroma; without them the appetiser will not be authentic.
Blend everything into a smooth paste-like mass for 30–60 seconds – you should get a green, fragrant paste of medium thickness, like a pesto sauce.
Pour the extra virgin olive oil (it gives that characteristic Italian taste), the vinegar, the salt and the sugar into the mixture. Stir thoroughly – the sauce should become smooth and not separate.
Place a layer of halved cherry tomatoes into a clean, sterilised jar (cut side up or down – as you prefer). Drizzle them with the fragrant dressing so that it coats every tomato.
Repeat the layers until the jar is completely full – tomatoes, dressing, tomatoes. The closed jar should be filled right up, with no gaps.
Close the jars with lids and put them in the fridge for at least 3 days. Only after this time will the appetiser develop its true flavour. On day 5–7 the taste is even better.
Tips
- 1
Choose ripe but firm cherry tomatoes – soft varieties will fall apart in the marinade and spoil the neat look of the appetiser.
- 2
Adjust the heat with the amount of hot pepper – a quarter for a mild version, a whole pepper for a fiery one.
- 3
Let the appetiser rest for at least 3 days in the fridge – the flavour becomes many times richer. Marinated cherry tomatoes are made on a similar principle.
- 4
Serve with steaks, grilled fish, kebabs, or simply with white bread and mozzarella cheese.
FAQ
Can I use ordinary tomatoes instead of cherry? +
Yes, cut them into small wedges or 2–3 cm cubes – the principle is the same. Cherry tomatoes are more convenient and look nicer when served, but ordinary tomatoes also work very well, especially meaty varieties such as "beef heart" or "pink". Large tomatoes give more "sauce" because they release more juice. Dense, meaty varieties go best with the dressing – watery ones will make the jar too liquid. Be sure to peel large tomatoes, as the skin turns tough in the marinade.
How long do the finished tomatoes keep? +
In the fridge, in a tightly closed jar – up to 2 weeks. The flavour gets deeper and richer with each day, so make them in advance for a festive table. For longer storage (up to 6 months), sterilise the jars for 15 minutes and seal them with metal lids – then you can keep them in the pantry. Signs of spoilage: mould, a sour fermented smell, a cloudy sauce. Before serving, the jar should stand at room temperature for 1–2 hours for the best flavour.
What can replace olive oil? +
Any unrefined vegetable oil will do – cold-pressed sunflower oil (a Russian character), corn oil (neutral), mustard oil (a piquant accent), or avocado oil (a delicate creamy taste). Refined oil will give a flat, characterless taste and a less aromatic appetiser – not the best choice. For an authentic Italian flavour, use extra virgin olive oil – it is more expensive, but the result is noticeably better. You can mix olive and sunflower oil 50/50 to save money.
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