Tomato Conserve
Preserve summer’s sweetest bounty with this luscious homemade Tomato Conserve, a recipe that’s rich in flavor and simplicity. Made with ripe, juicy tomatoes, a hint of sugar, and a splash of zesty lemon juice, this conserve strikes the perfect balance between sweet and tangy. Optional warm spices like cinnamon and cloves can be added for a subtle, aromatic twist. The technique of blanching and peeling the tomatoes ensures a velvety texture, while slow simmering creates a thick, spreadable consistency perfect for enhancing toast, cheese boards, or roasted meats. With just a few pantry staples and a little patience, you can savor the vibrant taste of tomatoes year-round.
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Recipe Information
Ingredients
- 2 kilograms ripe tomatoes
- 500 grams granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon ground cinnamon (optional)
- 0.25 teaspoon ground cloves (optional)
Instructions
Wash the tomatoes thoroughly under running water. Remove the stems and score a small 'X' at the bottom of each tomato with a sharp knife.
Bring a pot of water to a boil. Blanch the tomatoes for 30-60 seconds until the skins start to peel around the scored edges. Immediately transfer the tomatoes into a bowl of ice water to cool.
Peel the skins off the tomatoes and discard. Cut the tomatoes into quarters and remove the seeds if a smoother conserve is desired.
Place the prepared tomatoes into a large heavy-bottomed saucepan over medium heat. Stir occasionally as the tomatoes release their juices.
Add the granulated sugar, lemon juice, and salt to the saucepan. Stir well to combine.
If desired, add ground cinnamon and cloves for an extra layer of flavor. These spices are optional but add warmth to the conserve.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 75-90 minutes, stirring occasionally to prevent sticking or burning. The conserve will thicken and reduce significantly during this time.
To check for the desired consistency, place a small spoonful of the conserve on a chilled plate. If it holds its shape without spreading too much, it's ready.
Remove the saucepan from heat and let the conserve cool slightly. Transfer it into sterilized jars while still warm, leaving about 1 cm of headspace at the top.
Seal the jars tightly and allow them to cool completely. Store in the refrigerator for up to 1 month, or process the jars using a water bath canning method for longer shelf life.
Nutrition Facts
Calories |
2276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.2 g | 5% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2462 mg | 107% | |
| Total Carbohydrate | 581.5 g | 211% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 552.8 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 4781 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
