When autumn approaches, it brings with it the harvest season’s finest offerings, ready to be transformed into vibrant dishes. It’s the perfect moment to embrace the idea that “what grows together, goes together” in cuisine—a philosophy that often leads to delightful and unexpected flavour combinations. One such pairing is the union of seaberries and tomatoes, two ingredients that create a refreshing and vibrant gazpacho perfect for the transitional season.
Seaberries, or sea buckthorn, are small, bright orange berries known for their tartness and rich vitamin content. They are a powerhouse of nutrients, containing high levels of vitamins C and E and antioxidants. While they may seem an unusual companion for tomatoes, their tangy flavour complements the sweet and savoury notes of the preserved roasted cherry tomatoes, creating a balanced and refreshing soup. This gazpacho is a celebration of the season’s produce and a testament to the benefits of preserving the harvest for enjoyment throughout the year.
The Advantages of Preserving Produce
Preserving produce while it’s in season extends the life and enjoyment of your garden’s bounty. When fruits and vegetables peak, they offer the most flavour, nutrition, and vibrancy. By preserving them, whether through canning, pickling, or brining, you capture that peak quality, allowing you to enjoy the taste of summer even in the colder months. If you’re new to preserving, start with small batches and follow reliable recipes and guidelines to ensure safety and quality.
In this recipe, preserved roasted cherry tomatoes are the star ingredient. Roasting the tomatoes, along with green pepper, yellow onion, garlic, and herbs like oregano, concentrates their flavours, while the sea salt brine enhances and preserves their natural goodness. This method intensifies the taste and provides a convenient and healthy base for dishes like soups and sauces long after the growing season.
Here is My Recipe for Roasted Cherry Tomatoes Preserved in Salt Brine.
This recipe uses 2 x 1.5 l baskets of large and medium-sized cherry tomatoes to yield roughly 4 x 32-oz jars.
Ingredients for the preserved roasted cherry tomatoes:
- a mix of yellow and red cherry tomatoes
- 2 green peppers
- 2 medium yellow onion
- 1 large jalapeno (or 2 small)
- 1 large garlic bulb (separated and peeled)
- 4 tbsp olive oil
Instructions:
Wash the tomatoes and peppers and pat dry.
Seed the jalapeno for a milder preserve, and peel the garlic gloves.
Cut the onions and peppers into one-inch pieces and place everything on a sheet pan covered in parchment paper.
Drizzle with olive oil and mix to coat everything with the oil.
Place in an oven at 350ºF (177º C) and roast until the skins of the tomatoes split and turn brown.
Once the roasted cherry tomato mix is ready, you can immediately fill quart-sized (32 oz) jars, trying to evenly distribute all the ingredients, including the roasting juices.
Ingredients for the preserving liquid:
- 1/2 tsp apple cider vinegar (or lemon juice) per 32 oz jar
- 1/2 tsp mustard seeds per jar
- 2 large sprigs of oregano per jar
- 6 Kampot peppercorns per jar
To make the salt brine:
- 1 l water
- 2 tsp salt
The ratio of water to salt is 1 L water: 2 tsp salt; the recipe can be multiplied/divided according to the amount of roasted cherry tomato mix you are preserving.
Instructions:
- Prepare the Water Bath: Fill a canner or large stock pot with water and bring it to a boil.
- Clean the Jars: Wash the jars and lids thoroughly with hot, soapy water, then rinse well.
- Sterilize the Jars: Place the jars in the boiling water and let them sterilize for 10 minutes.
- Prepare the Lids: Wash the lids and bands, then set them aside.
- Make the Brine: In a saucepan, bring water to a boil. Add salt and stir until fully dissolved.
- Drain the Jars: Remove the sterilized jars from the boiling water and drain any excess water.
- Fill the Jars: Pack the tomatoes tightly into the jars. Add 1/4 teaspoon of your chosen acid and flavourings to each jar. Pour the boiling salted water over the tomatoes until they are fully submerged.
- Remove Air Bubbles: Use a nonmetallic tool to release any air bubbles, then wipe the jar rims clean with a paper towel dampened in white vinegar.
- Seal the Jars: Place the hot lids on the jars, ensuring they are centred, and screw on the bands until you feel resistance, then tighten slightly with your fingertips.
- Process the Jars: Carefully place the filled jars back into the canner, ensuring they are covered by at least 2 inches (5 cm) of water. Cover the canner, bring it to a full boil, and process the jars for 20 minutes.
- Cool the Jars: After processing, remove the canner lid, wait 5 minutes, then lift the jars out. Set them on a cooling rack or a towel-lined surface and let them cool undisturbed for 24 hours. Do not retighten the lids; wait for the lids to seal with a popping sound.
- Check the Seals: After 24 hours, check the seals on the jars. The lids should be slightly concave. If properly sealed, remove the screw bands, dry them and the jars as needed, and store the jars in a cool, dark place. Use the contents within a year.
Seaberry and Roasted Cherry Tomato Gazpacho Recipe
Ingredients:
- 1 quart (32oz) jar of preserved roasted mixed yellow and red cherry tomatoes with green pepper, yellow onion, garlic, mustard seeds, oregano, jalapeños (optional), olive oil, and Kampot peppercorns in a sea salt brine
- 3 medium Lebanese cucumbers
- 1 cup seaberry juice
- Salt to taste
Instructions:
- Prepare the Cucumbers: Start by washing the Lebanese cucumbers and chopping them into rough chunks. The mild and crisp cucumbers will add a refreshing crunch and subtle sweetness to balance the tangy seaberries and savoury tomatoes. You can choose to peel and discard the cucumber skins if desired.
- Blend the Base: Strain the out brine from the tomato mix, remove the oregano stem and set aside. Combine the preserved roasted cherry tomato mixture, the chopped cucumbers, and the seaberry juice in a blender. Blend until very smooth. The seaberry juice will bring a vibrant acidity and a boost of antioxidants, making this gazpacho delicious and incredibly nutritious.
- Adjust the Seasoning: Taste the gazpacho and add salt if needed. The preserved tomatoes will already bring a seasoned depth, so be mindful of the salt levels. You can also add a bit of brine or more seaberry juice if the gazpacho is too thick for your liking.
- Chill and Serve: Transfer the gazpacho to a large bowl or pitcher and refrigerate for at least an hour to allow the flavours to meld. Serve chilled, garnished with a drizzle of olive oil, a sprinkle of seaberries, fresh herbs, or even a few cubed bits of cucumber for texture.
A Note on Fresh Versus Preserved Ingredients
While this recipe calls for preserved roasted cherry tomatoes, it can easily be adapted with fresh produce. Simply roast the cherry tomatoes with green pepper, yellow onion, garlic, and jalapeños on a sheet pan. Season with sea salt and fresh ground peppercorns. Allow the roasted mix to cool completely before using it in the gazpacho. Add the fresh herbs of choice before blending.
Enjoy! And remember to leave a comment below letting us know what you think of this seaberry-tomato combo.
