Recipe no. 652 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 276.
Ingredients
- tomato
- salt
Preparation
- Blanch the green tomatoesChoose green and firm tomatoes. Cut them in two to remove the seeds. Throw them into lightly salted boiling water.
- Drain and packA minute later, drain on a sieve. Once cooled, pack into a stoneware pot and cover with cold brine.
- Preserve submergedTake care to keep them constantly submerged, placing on top a plate, a saucer or any other object.
- Prepare before useFor salad or garnish, let soak for two minutes in cold water. Small round tomatoes can also be put whole into the brine after being blanched and cooled.
Reboul's text
Chosen green and firm, cut them in two to remove the seeds; throw them into lightly salted boiling water; a minute later, drain them on a sieve.
Once cooled, pack them into a stoneware pot; cover with cold brine, and take care to keep them constantly submerged. For this purpose a plate, a saucer or any other object is placed on top.
When wanted for use in salad or as garnish, it suffices to let them soak for two minutes in cold water. If the small round or ovoid tomato is used, cutting is then unnecessary. They are put whole into the brine, after being blanched, drained and left to cool.
When tomatoes are fully ripe, they can also be preserved as above, but then without cutting them, simply packed into jars, covered with brine.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| toumàti | tomatoes |
| grano | seeds |
| aigo | water |
| ensalado | salad |
| atrempa | soak |
| aigo-sau | brine |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 652, page 276. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.