I picked the last of my tomatoes almost a week ago, and they are slowly turning red on the window sill. So if I'm going to make Green Tomato Preserves, it's now or never!
The recipe calls for 1 kilo of green tomatoes, which I didn't quite have, so I threw in a few that were yellowish-red.
The first step is to mince the tomatoes, and let me pause a minute to tell you about the aroma. Slicing into a green tomato just smells so... crisp. That is just the only way to describe it. It smells a little like rain and freshness and... Green. Yes, that's it! It smells green. And the color! Would you look at that! That is chlorofyll at work for you.
But what a difference when I diced a red tomato! It was squishy and loose and smelled of... tomato. I started to question if throwing red tomatoes in my green tomato preserves was a good idea. I decided to play it safe and adjust the other ingredients to accomodate for fewer tomatoes.
To make the preserves, you put the diced tomatoes in a saucepan with 5 dl of sugar and 2 tablespoons lemon juice and let simmer an hour. Then pour into a jar and cool.
Honestly, making preserves is about the easiest thing you can do in the kitchen.
I'm sure you noticed the 2:1 fruiit-sugar ratio. These preserves have a lot less sugar than regular jam, so you won't be having it on your toast in the morning. But it is excellent with a good aged cheese on a cracker with cocktails.
Bon apetit!
