Pacchino cherry tomato preserve
Знадоби
500g peeled Pachino tomatoes, (smaller than San Marzano and sweeter)250g granulated sugar
1 sliced lemon
1/4 cup fresh basil
sliced ginger
Як готувати
To peel tomatoes, cut cross in the bottom (opposite from stem end) and put in a pot of boiling water until the skin of the tomatoes starts to pull away.Remove tomatoes from water.
Peel tomatoes and put in pot with sugar. Mix well.
Cook to 106 C or 222F.
Off the heat, stir in sliced lemon and the basil.
Keep covered in fridge.
Tip:
At the breakfast spread the toast with ricotta and top it with one tomato from the jam
Read more: https://www.divinacucina-blog.com/2009/07/too-many-tomatoes-sicilian-tomato-jam.html#ixzz13NYbLwTW
