These tasty tomatoes, pickled in vinegar, olive oil and spices are delicious and are a great way to use up green tomatoes
at the end of the season. Nonna also makes a mix of eggplant, tomatoes and peppers that is just as tasty. At Nonna's house, there
is always a bowl of preserved or pickled vegetables made from her vegetable garden each year on her table at mealtimes.
Choose small, unblemished green tomatoes. Wash, dry and slice into pieces. Place the tomato slices in a large colander, and sprinkle liberally with coarse salt. Leave to drain for 24 hours.
Place the tomatoes in a large bowl. Mix 1 part vinegar to 2 parts water and pour this mixture over the tomatoes. Leave for another 6 hours.
Drain, and pat dry. Place the tomatoes back in the large bowl, and mix with olive oil,
garlic slivers, fennel seeds and hot pepper. Pack into hot sterilized jars and process
in a water canner for 10 minutes.
Nonna Lina ~ 2003