Several years ago our Slow Food chapter held a Tomato Weekend. I was asked to teach a class featuring tomatoes as dessert. I came up with this tasty marmalade, which I then featured as the filling for a shortcake. You could also fill a tart shell with it. It's pretty darn good on toast, too! —ChefJune
- Makes about 4 cups
oranges, thinly sliced
lemon, thinly sliced
large heirloom tomatoes (about 4 pounds)
organic cane sugar
whole cardamom pods
fine sea salt
- With a sharp knife, make an X on the blossom end of each tomato and cut the stem end out. Place in boiling water for 15 to 20 seconds. (Don’t leave any longer or the tomatoes will start to cook) Plunge the tomatoes into a large bowl of ice water to stop the cooking process. Remove the peel. Cut in half and squeeze out the seeds.
- In a deep pot, cook water, oranges and lemons over medium heat until fruit is tender (15 0 20 minutes. Add the peeled tomatoes with the sugar, whole cardamom and cloves. Stir until sugar dissolves. Bring to a rolling boil, then lower the heat to a simmer and cook for 1 1/2 to 2 hours, or until the tomatoes are falling apart and beginning to thicken. (This may take more time, depending upon the water content of the tomatoes.) Watch carefully to avoid scorching. Stir often.
- Remove from heat when mixture is the consistency of thick jam. Discard cardamom and cloves. Store in airtight jars, refrigerated, for two to three weeks.