Antipasti made from unripe tomatoes

Ingredients for 1 servings:

• 2 kg tomatoes, unripe
• 1 jar capers, drained
• 100 g anchovy fillet(s), chopped
• 5 Pepper, hot, in rings
• olive oil
• 3 tbsp salt

Instructions

Working time approx. 1 hour; Rest period approx. 3 days; Total time approx. 3 days 1 hour

I got this recipe from an Italian grandmother and it’s a great way to use up tomatoes that aren’t ripening anymore in the fall. Halve and slice the tomatoes and place them in a colander. Sprinkle with salt and mix. Place the colander in a bowl and let it drain for at least 24 hours. Then put the tomato slices in a bowl and mix with the capers, pepperoni rings and finely chopped anchovy fillets. Now fill them into screw-top jars, press down a little and add olive oil until the tomato slices are covered. Screw on the lid and store in the fridge. Taste after 2 days. The tomatoes will keep for a couple of weeks.