Pickled Ripe Tomatoes with Lemon (Modne syltede tomater med citron)

PickledTomatoes

 

 

This recipe was originally published in Frøken Jensen Kogebog med Syltebog back in 1936 and was found on Spise Med Mormor 

1 kg ripe (not overripe) tomatoes
1 kg powdered sugar
Juice from 4 lemons

Dry the tomatoes well, prick with a darning needle and place in a jar, alternating with the sugar in layers. Let sit for 24 hours. The next day, pour the juice into a pot, add lemon juice, and bring to a boil. Pour the hot liquid over the tomatoes. Repeat the process over the next two days (heating up the juice and pouring it boiling hot over the tomatoes.) A bit of cognac can be poured into the jars on the last day before they’re sealed. Be sure to use the same hygiene rules for canning here as you would for anything else.

Multi-Coloured Lunch Salad (Broget Frokostsalat)

brogetfrokostsalat

 

 

This recipe was found on Gamle Danske Opskrifter 

1 smoked mackerel
3-4 boiled potatoes, cold
200 g fresh or frozen beans
2 eggs, boiled for 6 minutes
2 tomatoes
12-14 black olives

Dressing:
100 g cream cheese
3/4-1 dl water
3-4 tbsp minced chives
salt and paprika
Chives for garnish

Peel the mackerel and pull into small pieces. Slices the potatoes thinly. Boil the beans for 3-5 minutes in lightly salted water and let cool. Cut the eggs and tomatoes into wedges. Arrange the potatoes and beans in a serving dish. Top with mackerel, egg, tomato, and olives. Beat the cream cheese with water until you have a good dressing consistency. Add chives and season to taste with salt and paprika. Pour the sauce over the salad and garnish w ith chives. Eat with bread.

Provencal Tomatoes (Provencalske tomater)

This recipe was found on Kødfri Fredag. The blogger is here on WordPress, so if you like this recipe, follow her blog!

10-12 large tomatoes

2 tbsp demerara sugar

salt, pepper

a handful of fresh oregano or marjoram

olive oil

6 cloves garlic

1 bunch parsley

50 g breadcrumbs

1 tbsp dried thyme

½ tbsp dried sage

fresh thyme

 

Cut the tomatoes in half horizontally. Set the halves in an oven-safe baking dish greased with oil.

Sprinkle the tomato halves with sugar, a bit of salt and pepper, and oregano or marjoram. Drizzle with a bit of oil.

Set the baking dish in a 400 F oven for about 20 minutes.

Finely chop the garlic and parsley and blend it with the breadcrumbs, thyme, and sage.

Distribute the breadcrumb mixture among the pre-baked tomatoes. Drizzle with a bit of oil and set the baking dish in the oven for a further 20 minutes.

Sprinkle with fresh thyme.

The tomatoes can be enjoyed either hot or cold.