When I'm overrun by lemons, I make lemon curd (amongst other things). Currently I have too many tomatoes, so I decided to do the same thing. Tomatoes are a fruit, after all. I roasted the tomatoes to bring out their natural sweetness, and added a peach for flavor and lemon juice so the curd would be tart. Don't worry about peeling or seeding the tomatoes, because the pulp gets strained. I used a potato masher to get the juice out of the roasted tomatoes.
It was an interesting experiment that worked out wonderfully, especially since no one can identify the major ingredient! Now I need to make tomato curd bars, and tomato curd with cookies, and on and on... This recipe makes 2 batches.
What You'll Need
Tomatoes, meduim to large
Lemon Juice (2 lemons)
Strained Tomato/Peach/Lemon Juice
Preheat oven to 400 degrees. Spray Pam in a glass baking dish. Roughly cut up tomatoes, removing core and any skin imperfections and add to dish. Peel the peach, remove the seed, roughly chop and add to dish. Add the juice of two lemons, 3 TB of sugar, a pinch of salt and stir to mix. Roast for 30 minutes or until tomatoes have given up their juice and the peach is softened.
Remove baking dish and mash pulp with a potato masher until no large pieced remain. Set up a fine mesh strainer over a bowl and pour in the mashed pulp. Let cool and strain, pushing pulp through the strainer with spoon. Don't let any seeds through! You should end up with 1 cup of juice; add lemon juice to make up any shortfall.
To Make the Curd:
Cream butter and sugar together. Add eggs one by one, then add 1/2 cup of the tomato liquid. Pour into a double boiler (already heated) and stir until curd thickens. You can be brave and cook the mixture on low directly on the stove top, but given what you went through to get that juice, maybe not. Strain again to get rid of any cooked eggs, then refrigerate for up to 2 weeks.
Note: I add less sugar in total than I would for lemon curd because the tomatoes and peaches are already sweet.