Peel 5 kg of tomatoes, blend them in a food processor, and transfer to a pot. Add half a water glass of vegetable oil, 1 tablespoon of salt, and 2 sugar cubes, then bring to a boil.

Once cooked, ladle into jars, seal the lids, and turn the jars upside down. Once cooled, store in the refrigerator or in a place away from sunlight.

About This Recipe

The tomato is known to have originated in South and Central America. The leaves of this prized member of the nightshade family are hairy, and its flowers grow in clusters. The tomato is a plant rich in vitamins, and comes in red or green varieties.

*Until the mid-1500s, it was believed to be poisonous and was not consumed. When it was later found to be non-toxic, it was only eaten boiled or fried. In 1700, a Florentine chef sliced it raw into salads — and that is when the raw consumption of tomatoes began.
*The tomato is very low in calories and, thanks to its filling effect, is a staple of diets. There are only 19 calories in 100 g of tomatoes.
*In 1893, it was classified as a vegetable by a US court ruling. Until then it was considered a fruit — and technically, it still is.
*Scientists have proven that tomatoes contain more genes than humans.
*Centuries ago, a wild yellow variety of tomato was first discovered in Bolivia and Peru — which may be the very reason Italians long called the tomato "golden apple."
*Research conducted by experts has shown that tomatoes are far more beneficial for our eyes than carrots.
*They protect the skin and delay aging.
*They lower bad cholesterol.
*They strengthen our sense of taste.
*They help in the treatment of rheumatic pain.
*Thanks to the compounds they contain, they strengthen the immune system.
*Their antioxidant content — including vitamins A, C, and E — reduces the risk of developing cancer.
*If you have oily or acne-prone skin, massage your face with sliced tomatoes for about 10 minutes, then rinse with lukewarm water.

Winter Preserved Green Beans — so why not make Winter Preserved Tomatoes too? Why not let that wonderful aroma fill our kitchens even in winter? Then come on into the kitchen. Bon appétit in advance...