{"id":6552,"date":"2014-08-28T17:41:36","date_gmt":"2014-08-29T00:41:36","guid":{"rendered":"http:\/\/thatrecipe.com\/blog\/?p=6552"},"modified":"2023-07-30T15:26:34","modified_gmt":"2023-07-30T22:26:34","slug":"tomato-preserves","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/tomato-preserves\/","title":{"rendered":"Old Fashioned Tomato Preserves are Delicious and Easy"},"content":{"rendered":"\n

Easy old fashioned tomato preserves is a simple homemade jam with tomatoes, lemons and sugar. Kick it up with a little ginger or cinnamon.<\/p>\n\n\n

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\"tomato<\/figure><\/div>\n\n\n

Do you have too many tomatoes and are running out of things to make? Salsa, Caprese Salad, spaghetti sauce, Pasta alla Vodka with Fresh Tomatoes <\/a>are all great, but ...<\/p>\n\n\n\n

Or has the weather started to turn cold where you are and you are worried you will have unripened tomatoes? Fried Green Tomatoes, Green Tomato Chow Chow <\/a>or even Green Tomato Bread<\/a> are all possibilities.<\/p>\n\n\n\n

But,\u00a0I just made a recipe that you may not have thought of trying before: Tomato Preserves.<\/p>\n\n\n\n

That's right, a sweet jam made with tomato instead of berries, stone fruit or just about any other fruit you would normally associate with jam.<\/p>\n\n\n\n

Serving suggestions for Tomato Preserves<\/h2>\n\n\n\n

Tomato preserves can be served just like any other jam:<\/p>\n\n\n\n

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  • on toast<\/li>\n\n\n\n
  • biscuits or scones<\/li>\n\n\n\n
  • cornbread<\/li>\n\n\n\n
  • with a charcuterie board<\/li>\n\n\n\n
  • with a cheese tray<\/li>\n\n\n\n
  • on a grilled cheese sandwich or burger<\/li>\n\n\n\n
  • on crostini<\/li>\n<\/ul>\n\n\n\n

    What kind of tomatoes to use for Tomato Preserves<\/h2>\n\n\n\n

    I used ripe Roma tomatoes that were on sale at the store. But here's the great thing, you can use any<\/strong> tomatoes. Green, yellow, red. Heirloom, beefsteak, early girl, etc.\u00a0<\/p>\n\n\n\n

    I would stay away from cherry or grape tomatoes because who wants to stand around and blanch the peel off of a pound of those. Not me, thank you very much.<\/p>\n\n\n\n

    How to Blanch Tomatoes<\/h2>\n\n\n\n

    In order to peel the tomatoes, put down the veggie peeler! Instead you want to \"blanch\" them: dunk them in boiling water for 30 seconds to a minute, then immediately into an ice bath. The soft thin peel sloughs right off.<\/p>\n\n\n\n

    Here's a quick video demonstrating the procedure. I use peaches in the video, but it is the same technique.<\/p>\n\n\n\n