A creative way of using tomatoes that can show up on the every so popular charcuterie board and can also be used as a condiment for sandwiches.
2 lb (1 kg) - Roma Tomatoes peeled, seeded, diced
1 - Red Chili fresh, minced
2 lb (1 kg) - Sugar
1 cup (250 ml) - Water
1 tbsp (15 ml) - Cloves
1) Make syrup: combine sugar, water, cloves
and bring to a boil. Simmer for about 5 minutes
ensuring sugar is dissolved. 2) Add tomatoes
and chili and cook over very low heat until thick
and the tomatoesare transparent, approximately
30 minutes. Remove from heat and transfer to
airtight containers. 3) Let cool before covering,
then transfer to the refrigerator.
*Please note that this recipe can also be processed
into jars and put into a root cellar for up to 1 year.
The recipe will make 6 x 250ml jars.