Recipe no. 674 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 284.
Ingredients
- tomatoes
- vinegar
Preparation
- Choose and prepareChoose small round or oval tomatoes, pick them green and place them in a large jar or barrel.
- Pour the vinegarPour boiling vinegar over them and keep the tomatoes submerged.
- ServeUse as an accompaniment to boiled beef or as a substitute for peppers.
- Variant for large tomatoesFor large tomatoes, pick them quite green, cut in two and remove the seeds.
- Variant for ripe tomatoesFor ripe tomatoes, pour the vinegar without boiling it after arranging them in jars.
Reboul's text
The tomato best suited to this use is the small oval or round variety, usually picked before ripeness, which is hung in bunches to ripen in the fruit store or in a dry, airy place.
To preserve them in vinegar, it is enough to pick them all green; place them in a large jar or a barrel, and pour boiling vinegar over them. Care is then taken to keep them submerged.
Tomatoes prepared in this way are served as an accompaniment to boiled beef; they advantageously replace peppers or chillies.
If large tomatoes are to be prepared this way, care should be taken, after picking them quite green, to cut them in two and remove the seeds.
For ripe tomatoes that one wishes to preserve in vinegar, it is enough to pour the vinegar, without boiling it, into the pot in which they have been arranged. Care should still be taken to choose them quite firm.
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 | tomato |
| vinaigre | vinegar |
| barriéu | barrel |
| pebroun | peppers |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 674, page 284. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.