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Domatoules Glyko (spicy Cherry Tomato Preserves)

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CATEGORY CUISINE TAG YIELD
Grains Misc 1 Quart

INGREDIENTS

3 lb Cherry tomatoes
Boiling water
2 t Slaked lime *
2 qt Water
5 c Sugar
2 c Water
1 Cinnamon stick
10 Whole cloves
8 Allspice seeds
1 Lemon's rind, grated
1 c Blanched almonds

INSTRUCTIONS

Note: Slaked lime (calcium hydroxide) is available from the pharmacy.
Wash the firm, ripe cherry tomatoes and blanch in boiling water to
cover. Drain and slip off the skins, and place in a large bowl.
Meanwhile combine the lime with 2 quarts water and shake thoroughly,
allowing residue to settle to bottom of jar.  Pour the lime water  over
tomatoes and soak 10 minutes.  Lift tomatoes out of water with  slotted
spoon and save the lime water.  Using tip of sharp knife  incise bottom
of each tomato with a small cross.  Slightly squeeze  and
simultaneously shake each tomato to discard seeds and put back  into
the lime water to soak another 30 minutes until firm.  Drain,
thoroughly inverted, on linen towels. To make the syrup, combine the
sugar and 2 cups water in jelly pan, stir and bring to boil. Skim,  add
the spices and boil for 10 minutes. Remove from heat. Cool  tomatoes
overnight in syrup and continue cooking to soft ball stage.  Remove
from heat, add tomatoes. Cool. Slip an almond inside each  tomato.
Store cherry tomatoes in sealed containers.  From "The Food of Greece"
by Vilma Liacouras Chantiles. Avenel Books,  New York.  Typed for you
by Karen Mintzias

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4977
Calories From Fat: 639
Total Fat: 76.9g
Cholesterol: 0mg
Sodium: 214.3mg
Potassium: 3859.6mg
Carbohydrates: 1091.2g
Fiber: 31.2g
Sugar: 1004.8g
Protein: 39.7g


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