Too many tomatoes? – Why not can them!


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Homemade canned tomatoes are yummy! Get your leftover tomatoes – take some jam jars and fill them up with chunky sliced tomatoes, fresh herbs like basil or oregano, whole garlic cloves and chilies – if you like. Top it off with plenty salt and oil – and close the lids almost, so air still can come out. Place the jars in the oven at 110 C until they are bubbly and the tomatoes look cooked. Take them out with oven mitts and close the jars tightly. Take care – they can squirt. Let them cool off. You can save them up to a year. These preserved tomatoes taste like summer all year long.

So go can – We know you can!
Have a yummy day!

Alt for mange tomater? – Hvorfor ikke henkoge dem!
Henkogte tomater er super lækre. Find de tomater du har i overskud – tag nogle syltetøjsglas og fyld dem op med kvarte tomater, friske krydderurter som basilikum eller oregano, hele hvidløgsfed og måske lidt chili. Top det af med rigelig salt og olie – og luk lågene næsten helt til, så lidt luft kan komme ud. Anbring glassene i ovnen ved 110 C, indtil tomaterne bobler og ser kogte ud. Tag dem ud med grydelapper, og luk glassene helt tæt. Pas på – de kan sprøjte. Lad dem køle af. Du kan gemme dem op til et år. De henkogte tomater smager af sommeren hele året rundt.

Så giv den gas – Og prop dem i glas!
Ha en lækker dag!

 

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