This salted tomato recipe is Calabrian. It's in many ways a throwback to the days before refrigeration, but will work well as an antipasto or side dish to go with mildly flavored meats or fish.
Ingredients:
- Green (unripe) tomatoes, as many as you want
- Kosher salt
- Fennel seeds
Preparation:
Wash the tomatoes, slice them thinly, and lay them down in layers in a straight-sided pickling jug, covering each layer with abundant salt and a healthy pinch of fennel seeds. When you have filled the jar cover the tomatoes with a disk or plate and set a weight on it. They'll be ready in a few days. To eat them, soak them in warm water for an hour or two to draw out the excess salt, and fry them in olive oil.
