Growing up on an Iowa farm, one of my fondest childhood memories was picking tomatoes with my Great Auntie E. Her favorites were small, yellow tomatoes--sweet and juicy. We'd pick those and other varieties, which she would combine to make her mouth-watering "Tomato Butter." I've made some "updates" to this recipe, and I've added ginger for a "perkier" tomato butter. —Kate Breece
Ripe tomatoes, a mixture of red and yellow
3 - 4
medium onions, red onions work well
1 3/4 cups
apple cider vinegar
dark brown sugar
each ground: cinnamon, clove, allspice
peeled and finely grated ginger fresh ginger root
Peel tomatoes by dipping them into boiling water for 30 seconds. Chop the tomatoes and onions in a food processor or grind then in a food grinder.
Combine vinegar, sugars, spices and salt n heavy non-reactive Dutch oven; bring to boil.
Add vegetables and simmer over low heat until thick, stirring frequently with a wooden spoon to prevent sticking. This is a slow process, taking several hours. Butter is done when it no longer bring large quantities of liquid to the top as it simmers, and adheres as a whole to slide off a metal spoon.
Ladle into sterilized, hot, 1/2 pint jars to within 1/4 in of jar top.
Wipe jar rim; adjust lids to be tight but back off a quarter of a turn to allow for air expansion while in the bath.
Process in boiling water bath 10 minutes. Jars should be placed on a rack and the water should cover the lids at least a half inch deep.
Remove from boiling water bath and complete seals unless closures are self-sealing.
Makes 8 – 1/2 pints.