| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | Relishes, Jams | 4 | Servings |
INGREDIENTS
| 2 | lb | Very ripe, sweet tomatoes |
| 2 | lb | Sugar |
| 1 | Vanilla bean | |
| 10 | oz | Water |
INSTRUCTIONS
Contributed to the echo by: Janice Norman TOMATO PRESERVES In a wide preserving pan boil the sugar and water to a syrup. Add the tomatoes, skinned and sliced. Boil steadily, stirring fairly often, for about 35 minutes. Put in the vanilla bean (vanilla essence will not do). Cook for approximately 10-15 minutes longer, or until setting point is reached. Remove the vanilla pod, skim the jam, and let it cool for a few minutes before turning it into small jars. The cookbook says this is "particularly good when eaten in the French way, as a sweet, with fresh cream cheese or plain pouring cream."
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