Pomodori Verdi Sott’Olio

In a large non-reactive container, lay tomatoes in a single layer. Sprinkle with salt, cover, and let stand 24 hours.

Remove tomatoes from container and drain, squeezing gently. Let rest in a colander for 20 more minutes to remove as much liquid as possible.

Combine tomatoes, chiles, vinegar, and water in a separate non-reactive container. Add additional vinegar and/or water to completely cover tomatoes. Cover and let stand 12 hours.

Drain tomatoes in a colander. Press the tomatoes by placing a plate on top and weights on top of that. Let stand 4 hours.

In a separate bowl, combine the oil, garlic, oregano, and black pepper.

Transfer tomatoes to a jar, packing the remove excess air, and cover with olive oil.