There are so many ways to preserve tomatoes, but one of the most beloved is a conserve. This savory spread and its hint of spice is delightful with cheese, charcuterie plates and a great condiment for roasted meats. Using heirloom tomatoes brings an added bonus of authenticity to the time honored tradition of preserving Summer’s bounty.
- Mark Picone
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Ingredients
- 6 cups tomatoes - blanched, peeled, seeded and diced
- 4 cups sugar
- 2 cinnamon sticks
- 1 lemon - zest and juice
- 18 cloves
Ingredients
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Instructions
- In a heavy bottom pan over medium high heat, combine the tomatoes, sugar, cinnamon, lemon juice and zest.
- Bring to a boil and gently simmer for about thirty minutes.
- Drain liquid into a saucepan and set aside the tomatoes. Add cloves and reduce liquid by half.
- Add tomato mixture back and return to a low simmer.
- Ladle into hot jars and process according to standard canning practices.
Recipe Notes
Variation
1 Red chili minced and add when reducing tomato liquid
or
1 Ginger, knob peel, dice and add when reducing tomato liquid