Green Tomatoes Sotto Olio by Pasquale Sciarappa

[@tammyjocooke-ov1nw]

Fantastic!!! Have made 10 qts already and everyone I’ve given to loves!! On hamburgers or on top of gouda cheese & crackers or just bread … I feel the tastes in my soul ❤️

[@ginav3636]

thank you for the video! i will try this recipe!

[@donnastitz1497]

Pasquale, I'm so sorry that the internet mixed up something & U have to start All Over Again. BUT we're ALL here 4 U. We'll have the views back to the thousands & millions in no time :) GOD BLESS U ! WE aren't going anywhere :)

[@athena6984]

Loved the olive oil option Thank you !

[@rodgerfaceyiii750]

Looks delicious

[@chloe7719]

I love watching you. You give great inspiration❤️

[@ginafriend1690]

Pasquale is So cute. We're all Fortunate to be in his free class! Nothing like learning old school! Grazie, Salute e Cin Cin and Sing On! 🍷😊🤗 I wonder where his son went (?)

[@damnyankeesdaughter5427]

Thanks for singing to me ❤️

[@michaels3757]

Making my second batch now- used mandolin this time for super thin slices to really pack the jar

[@gaylesantone1885]

We have many green tomatoes too!

[@Ollia7733]

So just checking... we don't need to boil or go through canning process? Just making sure jars are sterilised by heat or not?

[@rosalbamarino6798]

Bravo ❤

[@DebMaddock]

Just found you today. What a wonderful way of preserving and using green tomatoes. I'm going to start this today. Can I ask... how long can the unopened jars store for? Did your wife boil the water and vinegar jars? Many thanks x

[@Jan-e6c8h]

Do unopened jars need refrigeration, or are they shelf stable?

[@Earthy-Artist]

Do these need refridgeration? I'm assuming they do need refrigerating, because they haven't been water bath canned or fermented. Enjoyed the video!

[@serenastatler9986]

Does anyone know if I can use distilled vinegar? Or should I be looking at another type?

[@elizamccroskey1708]

Distilled vinegar would be very harsh. Better to use a wine vinegar

[@faytraylor2331]

I love fried green tomatoes

[@godsowndrunk1118]

I'll bet the left over oil would be great for salads....

[@anthonynapolitano1834]

After you put weight on for 24hours how long do you soak in water and vinegar???????

[@lgaines4086]

He said 24 hours

[@mariamadia9204]

Bravissimo Pasquale. Mi piace come le fai anche tu. Io le taglio, ci metto sale grosso e le faccio sedere per un paio di ore che scola l’acqua, poi le metto per 2 minuti dentro l’acqua e aceto bianco bollente, le tolgo e le metto dentro un scolapasta con peso sopra per 24 ore nel frigo, poi le toglio, metto dentro i boccacci con un peperoncino intiero, un spicchiò or due di aglio, una foglia di lauro, più sale grosso e ginocchio asciutto, più olio sino le copri ci netto il coperchio e le giro sotto sopra per un paio di ore. Anche che sono immigrata da piccola, le nostre tradizioni non debbono morire mai. Saluti🍷🍷🍷🍷

[@nickvotta4704]

Is there a written version of this recipe?

[@blerinajaupaj3280]

Che Buono ❤

[@malindamarsh4197]

The music is too loud

[@TarotMoon]

The music is too loud. It reduces your audio quality. Very distracting.

[@jamesmk2003]

Green, thus unripe tomatoes contain a substance called tomatine in addition to solanine. Both tomatine and solanine are toxic so it is not wise to eat green tomatoes in large quantities. Solanine poisoning can cause unpleasant symptoms like fever, abdominal pain, diarrhea, vomiting, drowsiness and lethargy.

[@presidentoxford]

Demented repetition demo slicing.