CookEat Recipe
Sweet Tomato Preserve
A sweet seedless tomato spread with lemon and vanilla.
Method
Steps
Step 1
Gather the ingredients: 1 kg very ripe fleshy tomatoes; 300 g caster sugar, adjusted if necessary to the tomatoes; Juice of 1 lemon; Finely grated zest of half the same lemon; 5 g vanilla sugar; About 50 ml water.
Step 2
Wash the tomatoes. Dip briefly in hot water until the skins loosen, cool enough to handle and peel. Cut in half and remove the seeds with a small spoon handle, keeping the fleshy tomato portions.
Step 3
Dissolve the caster sugar in the measured water over gentle heat. Add the prepared tomatoes, lemon juice and grated zest. Simmer uncovered over low heat for about 40–60 minutes, stirring regularly and removing any stray seeds that appear.
Step 4
Near the end stir in the vanilla sugar. Continue until thick enough to spread: a small sample cooled on a plate should move slowly without a watery rim. The original sugar quantity is a starting proportion; the amount and yield vary with the tomatoes. Do not treat sweetness or thickness as proof of safe room-temperature preservation.
Step 5
Transfer to clean small heatproof containers, cool promptly and refrigerate within 2 hours. Keep at 4°C or colder and use within 3 days, or freeze in suitable small containers with expansion space for longer storage. Thaw in the refrigerator. This is a refrigerated or frozen preparation, not a shelf-stable canned product. Discard the entire container if mould, fermentation or other spoilage appears; do not scrape it off or try to rescue it by boiling.
Step 6
For a double batch use 2 kg tomatoes, 600 g caster sugar, juice of 2 lemons, zest of 1 lemon, 10 g vanilla sugar and about 100 ml water. Use a wider pan and allow more time as needed to reach the same texture; keep the same refrigerated or frozen storage.
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