Green Tomato Bruschetta

• 3 pounds green tomatoes
• coarse sea salt
• white wine vinegar
• 3 lg cloves garlic, finely chopped
• 2 tablespoons fennel seeds
• 2 tablespoons dried oregano
• 2 tablespoons balsamic vinegar
• 6 small hot chili peppers
• extra virgin olive oil

1. Wash the tomatoes, but don't dry them. Slice them thinly, collecting all the juice in a bowl as you slice. Arrange the sliced tomatoes in the bowl in layers, sprinkling each layer with coarse sea salt. Place a large plate or bowl directly on top of the tomatoes and put a weight on the plate. Leave the tomatoes to marinate for 5 hours.
2. Drain thoroughly. Add white wine vinegar to cover the tomatoes and leave for another 4 hours, then drain again.
3. Layer the tomatoes into a sterilized jar, sprinkling each layer with small amounts of garlic, fennel seeds and oregano and a few drops of balsamic vinegar. Distribute the chili peppers here and there throughout the jar. Pour extra virgin olive oil over the tomatoes, shaking the jar to remove any air pockets. Cover tightly and store in a cool place. These tomatoes can be eaten after 5 days but will last for 5 month.

green tomatoes, salt, white wine vinegar, garlic, fennel seeds, oregano, balsamic vinegar, hot chili peppers, extra virgin olive oil

Taken from www.epicurious.com/recipes/member/views/green-tomato-bruschetta-1249824 (may not work)