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Cherry Tomato Preserves




Source of Recipe


Divinacucina.com


Recipe Introduction


I was looking for a recipe for tomato preserves to serve with bacon jam to make breakfast bruschetta. I found this blog. This woman is living a dream life. She left the US in 1984 on a one way ticket to Europe and never moved back. She lives in Tuscany and does cooking/eating tours. Sigh. Anyway, I’m quite sure that my little grocery store cherry tomatoes and NOTHING compared to what she can get, but these turned out quite well and I’ll bet when tomatoes are in season and I get them from the farmer’s market, they will SING!


Recipe Link: http://www.divinacucina.com/2009/07/too-many-tomatoes-sicilian-tomato-jam/

List of Ingredients




2 pounds peeled Pachino tomatoes,(smaller than San Marzano and sweeter)
1 pound granulated sugar
1/2 cup lemon juice
1/4 cup fresh basil, chopped [or less – I found this to be a little too much]


Recipe



To peel the tomatoes, cut a cross in the bottom (opposite from stem end) and put in a pot of boiling water until the skin of the tomatoes starts to pull away (just a few seconds). Remove tomatoes from the water and peel.

Place the tomatoes in a saucepan with the sugar. Mix well. Heat over medium to medium high heat to 222 degrees F. Remove from heat and stir in the lemon juice and basil.

Cool and place in covered jar. Store refrigerated.

Keep covered in fridge.