Pineapple peel drink
Preserved dried tomatoes
- 1 PINEAPPLE
- 100 GRAM SUGAR
- 200 GRAM DRIED TOMATOES, soaked and drained
- 3 CLOVES GARLIC, sliced
- 1 TSP SALT
- 1 TSP FRESH MILLED PEPPER
- HANDFUL OREGANO
- 3 RED CHILLIES, chopped
- 6 BAY LEAVES
- OLIVE OIL
Peel the pineapple and cut the peel in squares (use the inside for another purpose like pineapple custard, or just eat it). Put the peel in glass pots, add 4 cups of water and close the pots well, leaving some room on top. Let the mixture stand a day and a night at room temperature, and sieve it. Dissolve the sugar in 1/4 cup of boiling water and stir it in the pineapple liquid. Allow it to cool down completely in the fridge and serve on ice, with rum if you like (I do!).
Sterilize a big glass jar. Put 1 layer of tomatoes, followed by a bay leave, some salt, pepper, garlic, chillies and oregano and repeat this until all tomatoes have finished. Pour olive oil on top and make sure all tomatoes are covered. Shake the pot a little to get rid of the air bubbles. Put in the fridge and wait at least 1 week before consuming; you can keep it two months in the fridge.
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