Ingredients.
- Cherry tomatoes
- Basil leaves
This year we planted 6 little cherry tomato plants in our garden, a first for us but what a treat ! With the real hot summer and a lot of sunshine our pomodori are exquisite and sweet as candy, we stopped counting but we got around 30 kg ! So what a better way to capture the sun on your plate by making “pelati”peeled cherry tomatoes,
Peeled tomatoes are a very widely used preservation method in the Italian kitchen,they are prepared in high summer allowing them to be enjoyed year round.
Let’s start by washing carefully the pomodorini.
In a saucepan bring the water to the boil, dip the cherry tomatoes into the water and let them blanch for a couple of minutes
Now you can remove them from the pan put them on a sheet of absorbent paper,pat them dry and you can start to peel them
Place them in a sterilized glass container. Between layers put some basil leaves.
Close the lid, wrap the cans with clean tea towels.
Put the jars in a pan covering them with cold water.
Bring the jars to a boil and boil them for 45 minutes, turn the heat off and let them cool completely immersed in the water.
Once the jars are cold,check that the vacuum has been created ( the lid must not “click clack”
Done !
Zia Tata’s kitchen 