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Spiced Tomatoes
by Gregory Christiano (Age: 61)
copyright 12-07-2004


Age Rating: 7 to 127

 
Two pounds of ripe tomatoes
One pound of brown sugar
Half a pint of cider vinegar
One dozen cloves
Two dozen grains of allspice.

Put these ingredients into a preserving kettle, and stew them over a slow fire. When they have been in sufficiently long to cook the tomatoes tolerably well, take them up and place them on a dish to cool, continue boiling the syrup slowly.

When the tomatoes become cool put them back into the syrup, and boil them until they are of a dark red color, then take them out again, put them on a dish to cool, and continue boiling until it is as thick as molasses.

When the tomatoes and syrup are both cool, put them in jars and tightly seal.

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07-02-2007 Barbara Walker    

Hi Gregory.
I don't like to use sugar and I suggest substituting honey. I won't bother measuring the spices but will put in as much garlic as possible and pinches of allspice, salt, coarse black pepper.
Nice to meet you. I'm new at pnp and checking out everyone else. Next time round I'll check out one of your poems. I'm looking forward.
Come visit and comment on my writings too.
Barbara
09-26-2006 Tammy Frascona    

Oh this is nice. I'm not a fan of tomatoes all that much but dressed up like this it could be pretty good. Thanks for the idea!
09-19-2006 Brian Dickenson    

I love tomato's, I grow lots of them every year. My favourite way to eat them is right of the plant.
This recipe sounds a little strange to me.
Surely that much sugar can not be good for you.
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