With the arrival of the cold, it is convenient to have a good dose of preserves in the pantry that allow you to easily prepare a quick meal, but also to indulge yourself in the kitchen without having to go shopping when the bad weather goes crazy outside.
One of the most versatile preserves is certainly the datterino tomato.
The Dolcino Lorenzini Naturamica datterino tomato has a particularly delicate and sweet taste, thanks to its high sugar content and its low acidity. Produced at the Lorenzini Naturamica farm in Sermide, Lombardy, these tomatoes are available and fresh all year round, and are suitable for the production of excellent preserves.
This recipe does not take long and is not particularly difficult. Let’s see together the steps to make it.
Ingredients: 1 kilo of datterini tomatoes, 4 cloves of garlic, a few leaves of fresh basil, 1 teaspoon of black peppercorns, 1 fresh chilli pepper, salt to taste, 400 milliliters of extra virgin olive oil, two sprigs of rosemary.
Once the tomatoes have been washed and dried, heat them in a pan over high heat for a few minutes, until the peel has opened. Then pour them into a colander, where you will let them cool and then peel them. Put the oil, the peppercorns, the sliced garlic and the rosemary in a pan, and when everything has browned add the sliced chilli pepper.
Place the oil in the previously sterilised jars alternate layers of tomatoes, and once full, close them and turn them upside down until the vacuum is formed. Store them in a cool, dry place for up to 3 months.
