Best 3 Preserved Tomatoes With Lemon Thyme Recipes

**Introduction:**

Dive into a culinary adventure with our preserved tomato recipes, a vibrant symphony of flavors that bring the essence of summer to your kitchen all year round. Discover the art of transforming fresh, ripe tomatoes into culinary treasures, capturing their peak flavor and versatility. From classic Italian sun-dried tomatoes to tangy lemon-thyme preserved tomatoes, our collection offers a delightful array of recipes that cater to diverse tastes and preferences. Whether you seek a savory addition to salads, pizzas, pasta dishes, or simply as a delightful snack, these preserved tomato recipes are sure to tantalize your taste buds and add a burst of color to your meals.

Let's cook with our recipes!

SLICED TOMATOES WITH LEMON THYME

Sliced Tomatoes With Lemon Thyme image

This is a fantastic recipe for your different varieties of tomatoes, red, yellow, orange, purple, striped, black, and the list goes on - just have fun with it.

Provided by Chef mariajane

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 3/4 lbs tomatoes, assorted sized and colors
coarse salt & freshly ground black pepper, to taste
extra virgin olive oil, for drizzling
2 teaspoons fresh lemon thyme leaves, plus sprigs for garnish

Steps:

Thinly slice tomatoes (If using small tomatoes, halve or quarter them), and arrange on a platter. Season with salt and pepper, drizzle with oil, and sprinkle with lemon-thyme leaves. Lay lemon-thyme sprigs over top and let stand for at least 20 minutes before serving.

Nutrition Facts : Calories 36.2, Fat 0.4, SaturatedFat 0.1, Sodium 10, Carbohydrate 7.9, Fiber 2.4, Sugar 5.2, Protein 1.8

PRESERVED TOMATOES WITH LEMON THYME

Preserved Tomatoes with Lemon Thyme image

Gently baked plum tomatoes, sprinkled with lemon thyme and marinated in olive oil (we like the peppery taste of Ravida or Colonna oilve oil), are juicy beauties to accompany torn pieces of a flour-dusted Italian loaf.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 1 quart

Number Of Ingredients 6

Ingredients

2 pounds small plum tomatoes
4 cloves garlic, minced
1 1/2 teaspoons crushed red pepper flakes
1/4 cup fresh lemon thyme leaves
1 tablespoon sea salt flakes
Extra-virgin olive oil, for filling jar

Steps:

Preheat oven to 275 degrees. Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add tomatoes, and cook 2 minutes. Using a slotted spoon, transfer tomatoes to the ice-water bath to stop the cooking; let cool completely in ice-water bath. Transfer to a plate lined with paper towels, and let drain.
Slit tomatoes lengthwise, leaving halves attached along 1 edge. Open each tomato like a book, and arrange on a parchment-lined baking sheet. Roast until edges have shriveled slightly, about 40 minutes. Let cool completely.
Meanwhile, stir together garlic, red pepper flakes, lemon thyme, and salt in a small bowl. Sprinkle one side of each tomato with about 1 teaspoon of the seasoning mixture; fold over other side.
Layer tomatoes in a sterilized, dry 1-quart jar. Pour in enough oil to cover tomatoes. Place a round of waxed paper on surface to keep them submerged. Refrigerate at least 24 hours; let stand at room temperature 1 hour before serving.

PRESERVED LEMON & TOMATO SALAD WITH FETA

Preserved lemon & tomato salad with feta image

Light and crunchy, tart and fruity, this simple Moroccan salad is great served with fresh, crusty bread, or as part of a vegetarian spread

Provided by Good Food team

Categories Vegetable

Time 15m

Number Of Ingredients 8

Ingredients

4 large fresh tomatoes , deseeded and cut into thick strips
1 large red onion , thinly sliced
1 preserved lemon , pulp removed and rind cut into thin strips (see tip)
200g pack feta cheese
2 tbsp olive oil
juice ½ lemon
small bunch each flat-leaf parsley and mint, finely shredded
crusty bread , to serve

Steps:

Put the tomatoes, onion and lemon in a shallow bowl or platter. Crumble the feta over, drizzle with oil and lemon juice, and scatter over the herbs.
Toss gently just before serving along with chunks of warm, crusty bread.

Nutrition Facts : Calories 215 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1.49 milligram of sodium

Tips:

Choose the right tomatoes: Use fresh, ripe tomatoes that are free of blemishes and bruises. Roma tomatoes, plum tomatoes, and cherry tomatoes are all good choices for preserving.
Prepare your jars properly: Wash your jars and lids in hot soapy water and rinse them thoroughly. Sterilize the jars by boiling them in a large pot of water for 10 minutes.
Use fresh herbs and spices: Fresh herbs and spices add flavor to your preserved tomatoes. Some popular choices include basil, thyme, oregano, rosemary, and garlic.
Pack the jars tightly: Pack the tomatoes tightly into the jars, but do not overpack them. Leave about 1 inch of headspace at the top of each jar.
Process the jars properly: Process the jars in a boiling water bath for the recommended amount of time. This will help to seal the jars and prevent spoilage.

Conclusion:

Preserving tomatoes is a great way to enjoy the taste of summer all year long. With a little planning and effort, you can easily make your own delicious preserved tomatoes at home. These tomatoes can be used in a variety of dishes, including salads, soups, stews, and sauces. So next time you have a bumper crop of tomatoes, be sure to put some of them aside to preserve. You'll be glad you did!