Part 2 – Green Currant Tomato “Capers”

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An update to the green currant tomato experiment post from a couple weeks ago. They are awesome! They look a bit like overcooked peas and the taste has more than a hint of sun dried tomato. The orange ones that ripened slightly over the first couple of days in the fridge taste slightly more tomato-y than the green ones but they’re both good. They shrunk considerably (expected) and aren’t mushy (had my fingers crossed). I’ve finished them in a grey sea salt brine with a bit of citric acid, hopefully they won’t go mushy. They’re going to be great on pizza, on salad or on tacos.

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For the next batch I’m trying tomatoes of all ripeness.

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I’ll let you know how the riper ones turn out!

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Want to give it a try? Cover whatever small item you’re “capering” in salt and put it in the fridge. Rinse and re-salt after a week, repeat again after another week. Rinse and store in a brine in the fridge, not sure how long they will keep this way, guess we’ll see. If you give this try with anything, I would love to see your results.

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About stanleycottagegarden

We garden, we cook, sometimes we blog.
Gallery | This entry was posted in DIY, Experiment, Garden, Preserving, Tomato, Vegetable and tagged , , , , . Bookmark the permalink.

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