2 ways to preserve kitchen ingredients

Makes 750 ml (3 half-pints)

• 2 kg (4 lb or about 8 medium) firm red peppers
• 30 ml (2 tbsp) coriander seed
• 15 ml (1 tbsp) peppercorns
• 5 garlic cloves
• 5 bay leaves
• 250 to 500 ml (1 to 2 c) virgin olive oil1. Arrange the red peppers on a broiler pan or heavy-duty baking sheet. Set the pan five to eight centimetres (two to three inches) from a preheated broiler and broil eight to 10 minutes, turning the peppers every few minutes so their skins blacken evenly. Transfer the peppers to a large heatproof bowl, cover with plastic wrap, and cool until safe to handle, about 10 minutes. The skins will loosen and slip right off the peppers. Cut the roasted peppers in thick slices, discarding the stalks and seeds.2. Transfer the roasted peppers to three warm, sterilized 250 millilitre (half pint) jars, dividing the peppers evenly. Add some of the coriander seed, peppercorns, garlic and bay leaves to each jar, dividing equally and arranging the peppers and spices attractively.3. Pour olive oil into each jar to cover the peppers, leaving a six millimetre (1/4 inch) space between the top of the oil and the rim of the jars. Using a sterilized skewer, expel any air bubbles from the oil. Wipe the rims of the jars, cover and store in the refrigerator for up to one month; the red peppers will be ready to eat within a few days.

Makes 500 millimetre (2 half-pints)

• 1 kg (2 lb) ripe Italian plum or large cherry tomatoes, halved
• 50 ml (1/4 c) kosher salt
• 1 ml (1/4 tsp) freshly ground pepper
• 30 ml (2 tbsp) dried marjoram, crumbled
• Olive oil, to cover1. Preheat the oven to just below 93°C (200°F).2. Using a teaspoon, remove the seeds but not the fibrous tissue from the tomato halves. Line a baking sheet with foil. Place the tomatoes, cut-side up, on the baking sheet and sprinkle them with salt, pepper and marjoram. Place the baking sheet in the oven and bake for 12 to 24 hours; check periodically to be sure the tomatoes are drying, not cooking. If they are drying too quickly, prop open the oven door slightly. Drying tomatoes will slowly darken and wrinkle. Small tomatoes may take only 12 hours to dry; large tomatoes may take as long as 24 hours.3. Spoon the tomatoes into two warm, sterilized 250 millilitre (half pint) jars. Pour olive oil over the tomatoes, leaving a six millimetre (1/4 inch) space between the top of the oil and the rim of the jar. Wipe the rims of the jars, cover and allow to cool. Label and date the jars, and store in the refrigerator for up to one month. Keep the tomatoes refrigerated once the jars are opened.

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