Spiced Tomatoes

Ingredients

• four pounds of good red tomatoes
• two pounds of brown sugar
• one pint of good vinegar
• one-half ounce each of cloves
• one-half ounce each of stick cinnamon

Method

1. 1

   Put into a preserving pan four pounds of good red tomatoes, two pounds of brown sugar, one pint of good vinegar, and one-half ounce each of cloves and stick cinnamon.

2. 2

   Stew this altogether very gently till the tomatoes are cooked, but not broken; then lift them out and set them aside to cool.

3. 3

   Continue simmering very slowly till it is at thick syrup.

4. 4

   When the tomatoes are quite cold, reheat them gently in the syrup and again lift them out, packing them, when perfectly cold, in jars, pouring the thick syrup (also quite cold) over them, and cover tight.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 133. The excerpt below is the record exactly as published.

Spiced Tomatoes. — Put into a preserving pan four pounds of good red tomatoes, two pounds of brown sugar, one pint of good vinegar (cider vinegar if possiblt), and one-halt ounce each of cloves

Cook this with the app: pantry check, scaling, and the assistant.