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
6cupstomatoes – blanched, peeled, seeded and diced
1lemon – zest and juice
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.
1 Red chili minced and add when reducing tomato liquid
1 Ginger, knob peel, dice and add when reducing tomato liquid