42 A feast of flavour Tomato Method l Choose fresh, ripe and firm tomatoes. Immerse in boiling water, then peel. l Carve the bottom of the tomato with a sharp knife and remove the seeds with a long u-shaped pin. l Immerse tomatoes in limewater and leave for 2-3 hours. l Rinse thoroughly to remove the pickling lime. l Cook for about 5-7 minutes. Boil for 2-3 minutes, then change water, replacing it with boiling water and continue boiling. Remove and immerse in cold water with lemon juice (lemonade) for 2 hours. l Put water with sugar in a pot and bring to boil, then remove from heat and let the syrup to cool. l Strain tomatoes and immerse them in cold syrup with cloves and the cinnamon. Bring to boil and boil for about 10 minutes until the syrup has reached its setting point. l The next day re-boil the preserve until the syrup sets properly. Skim it and add the lemon juice before it is done. l When the preserve cools, fill the jars, close and store. Ingredients 1 kg small and ripe tomatoes (plum or Petra variety tomatoes) 1 kg sugar 2 glasses of water ½ glass of pickling lime 50 ml of lemon juice (lemonade) 5-6 cloves 1 cinnamon stick 1 tbsp of lemon juice
RkJQdWJsaXNoZXIy MTUzMzM1NQ==