The following recipe was excerpted from Preserving Food Without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation by the Gardeners & Farmers of Terre Vivant.
- Olive oil
- A saucepan
- Glass jars and lids
Make a brine (one-quarter cup salt to one quart of water), and bring it to a boil. Allow to cool. Choose firm tomatoes, preferably (â€˜Campbellâ€™ variety, for example), wash and dry them carefully, and put them in glass jars. Pour in the cooled brine, up to one and a quarter inches below the rim, and fill in the remaining space with olive oil to cover. Close the jars airtight and store them in a cool place.
These tomatoes will keep for nine to ten months; use them for sauces.
Jean-Yves Cousseau, Millau