Preserved Tomato Halves Recipes

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PRESERVED TOMATOES WITH LEMON THYME



Preserved Tomatoes with Lemon Thyme image

Gently baked plum tomatoes, sprinkled with lemon thyme and marinated in olive oil (we like the peppery taste of Ravida or Colonna oilve oil), are juicy beauties to accompany torn pieces of a flour-dusted Italian loaf.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 quart

Number Of Ingredients 6

2 pounds small plum tomatoes
4 cloves garlic, minced
1 1/2 teaspoons crushed red pepper flakes
1/4 cup fresh lemon thyme leaves
1 tablespoon sea salt flakes
Extra-virgin olive oil, for filling jar

Steps:

  • Preheat oven to 275 degrees. Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add tomatoes, and cook 2 minutes. Using a slotted spoon, transfer tomatoes to the ice-water bath to stop the cooking; let cool completely in ice-water bath. Transfer to a plate lined with paper towels, and let drain.
  • Slit tomatoes lengthwise, leaving halves attached along 1 edge. Open each tomato like a book, and arrange on a parchment-lined baking sheet. Roast until edges have shriveled slightly, about 40 minutes. Let cool completely.
  • Meanwhile, stir together garlic, red pepper flakes, lemon thyme, and salt in a small bowl. Sprinkle one side of each tomato with about 1 teaspoon of the seasoning mixture; fold over other side.
  • Layer tomatoes in a sterilized, dry 1-quart jar. Pour in enough oil to cover tomatoes. Place a round of waxed paper on surface to keep them submerged. Refrigerate at least 24 hours; let stand at room temperature 1 hour before serving.

TOMATO PRESERVES



Tomato preserves image

This recipe started out of needing something sweet canned for the winter. I don't have any fruit trees and things have become expensive. What I did have was an abundance of tomatoes. So I decided to use this in place of fruit. It became a favorite with the family, now we crave it. Also it is good as a condiment on meats and sandwiches.

Provided by Cinna Bun @Cinnabun

Categories     Jams & Jellies

Number Of Ingredients 9

3 quart(s) fresh tomatoes about 16 cups
4 cup(s) sugar
4 cup(s) light brown sugar
1 teaspoon(s) ground allspice
1 teaspoon(s) ground ginger
1/2 teaspoon(s) ground cloves
1 teaspoon(s) cinnamon, ground
2 medium lemons
1 teaspoon(s) salt

Steps:

  • Peel tomatoes with a boiling water bath, put the tomatoes in the boiling water for 30 seconds. Remove and put into a sink of cold water. Slip off peelings and cut out core. Squeeze the tomatoes over a colander to remove most of the juice and seeds, then squeeze the tomato into a large pan, breaking up the tomato in the process.
  • Slice the lemons very very thin use peeling and all, take out the seeds though. Now cut up the lemons into small pieces and add to the tomatoes. Add all the rest of the ingredients and turn the heat to medium high. Cook to a boil until the sugar has dissolved.
  • Once the sugar has dissolved, pre- heat the oven to 275 degrees. Put the tomato mixture into a roasting pan and cook on the bottom shelf of you oven for about 6 hours or until it is very thick and most of the juice is gone. You don't need to watch it very carefully but stir it every couple of hours. The smell will be so delightful. I usually start mine in the afternoon and when I go to bed I just turn off the oven and leave until the next morning.
  • Sterilize 12 half pint jars , heat the lids. Heat the tomato preserves back up if you had left them overnight. Heat up the water for your hot water bath.Put the tomato preserves into the jars, wipe the tops clean and put on your hot lids and bands. Cook in a hot water bath for 10 minutes. Start counting the time when the water comes back up to a slow boil. After the water bath remove the jars and sit them on a towel to cool.
  • These make great gift for Christmas. They are also good to use on pork chops or a turkey sandwich. And of course you can use it on toast. Use a little cream cheese with this on a bagel yum yum

TOMATO PRESERVES



Tomato Preserves image

A lovely way to use up those tomatoes! From the Ball Blue Book of Canning! Prep time includes marinating time.

Provided by Sharon123

Categories     Vegetable

Time 14h30m

Yield 6 half pint

Number Of Ingredients 6

1 1/2 quarts green tomatoes or 1 1/2 quarts tomatoes (about 2 pounds)
1 tablespoon mixed pickling spices
1/2 inch gingerroot
4 cups sugar
1 cup thinly sliced lemon (about 2 medium)
3/4 cup water

Steps:

  • Wash and drain tomatoes.
  • Do not core tomatoes.
  • Tie spices and gingerroot in a spice bag.
  • Combine spice bag, sugar, lemon and water in a large saucepot.
  • Simmer 15 minutes.
  • Add tomatoes; cook gently until tomatoes become transparent, stirring frequently to prevent sticking.
  • Remove from heat.
  • Cover and let stand 12 to 18 hours in a cool place.
  • Remove spice bag.
  • Remove tomatoes and lemon from syrup.
  • Boil syrup 2 to 3 minutes or longer to thicken.
  • Return tomatoes and lemon to syrup; boil 1 minute.
  • Remove from heat.
  • Skim foam if necessary.
  • Ladle hot preserves into hot jars, leaving 1/4 inch headspace.
  • Adjust two-piece caps.
  • Process 20 minutes in a boiling-water canner.
  • Yield: about 6 half-pints.

PRESERVED TOMATO HALVES



Preserved Tomato Halves image

This recipe from chef Bill Taibe of Napa & Co. restaurant is used to make Tomato Marmalade for a delicious dinner of Pan-Roasted Striped Bass with Roasted Artichokes, Mushrooms, and Tomato Marmalade.

Provided by Martha Stewart

Categories     Vegetables

Yield Makes 30 tomato halves

Number Of Ingredients 6

15 ripe plum tomatoes
Coarse salt
1 tablespoon sugar, for dusting
1/4 teaspoon crushed red pepper, flakes
2 cloves garlic, thinly sliced
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 200 degrees. Line two baking sheets with parchment paper and set aside.
  • Bring a large pot of water to a boil; meanwhile, prepare an ice-water bath. With a paring knife, core tomatoes, and score an X on the bottoms. Working in batches, carefully lower tomatoes into boiling water; when skins begin to split (30 to 60 seconds), use a slotted spoon to transfer tomatoes to ice water.
  • When tomatoes are cool, peel and halve lengthwise. Using a spoon, scoop out seeds and discard. Place tomatoes on prepared baking sheets and season with salt, sugar, red pepper flakes, and garlic. Drizzle with olive oil and transfer to oven. Cook until tomatoes are bright red and sweet, 4 to 5 hours.

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