Cherry Tomato Preserve Recipes

PICKLED CHERRY TOMATOES

Pickled Cherry Tomatoes image

Preserve the flavors of summer by making pickled cherry tomatoes in the refrigerator.

Provided by Kristina Vanni

Categories Side Dish Snack Appetizer Ingredient

Time P2DT23m

Number Of Ingredients 9

Ingredients

1 pound red and yellow cherry tomatoes
2 rosemary sprigs
3 garlic cloves, halved
1 1/3 cup white vinegar
1 cup water
1/3 cup granulated sugar
2 tablespoons kosher salt
1 teaspoon black peppercorns
1/2 teaspoon red pepper flakes

Steps:

Gather the ingredients.
Wash 2 wide-mouth, 16-ounce mason jars with lids with hot, soapy water and dry thoroughly.
Wash and dry the tomatoes and remove and discard any stem ends still attached. Use a skewer or toothpick to poke a hole all the way through each of the tomatoes. This helps the pickling brine infuse its way into each tomato and keeps them from floating up inside of the jars.
Evenly divide the tomatoes, garlic cloves, and rosemary sprigs, between the two prepared jars.
In a medium saucepan, combine the white vinegar, water, granulated sugar, kosher salt, black peppercorns, and red pepper flakes.
Bring to a boil over high, stirring until sugar dissolves.
Remove from heat and allow to cool for 10 minutes.
Pour over the tomatoes in the mason jars.
Cover with a tight-fitting lid and chill for at least 2 days to allow the flavors to combine and infuse before enjoying.

Nutrition Facts : Calories 54 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 950 mg, Sugar 10 g, Fat 0 g, UnsaturatedFat 0 g

CHERRY TOMATO PRESERVE

Cherry Tomato Preserve image

Provided by Florence Fabricant

Categories breakfast, condiments

Time 1h

Yield 3 eight-ounce jars

Number Of Ingredients 7

Ingredients

1 quart washed and stemmed cherry tomatoes, the smaller the better
1 cup light brown sugar
1 cup granulated sugar
1 lemon cut in two the long way and sliced thin and pitted
1 1/2 cups water
2 teaspoons cassia buds or 3/4 teaspoon broken stick cinnamon tied in cheesecloth
1/4 cup chopped fresh ginger

Steps:

Combine all ingredients, cover and cook 15 to 20 minutes.
Uncover and continue to simmer about 40 minutes longer, until it has become pleasantly thick. Test for thickness from time to time by putting some of the mixture on a refrigerated saucer.
When done, pour it into very clean jars and seal it up with two thin coats of parafin and a lid.

Nutrition Facts : @context http, Calories 500, UnsaturatedFat 0 grams, Carbohydrate 128 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 32 milligrams, Sugar 120 grams

SMALL-BATCH BASIL AND CHERRY TOMATO FREEZER JAM

Small-Batch Basil and Cherry Tomato Freezer Jam image

A great sweet and savory way to use up any extra cherry tomatoes you might have! Tastes great on crackers with either goat cheese or cream cheese! This makes about a pint and a half of jam when all is said and done.

Provided by Kim

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 2h35m

Yield 24

Number Of Ingredients 10

Ingredients

2 ½ pounds cherry tomatoes, halved and stems removed
1 cup white sugar
1 cup finely chopped fresh basil
½ cup finely chopped sweet onion
½ lemon, juiced
3 tablespoons balsamic vinegar
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon ground coriander
¼ teaspoon ground cumin

Steps:

Inspect 2 pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
Combine tomatoes, sugar, basil, onion, lemon juice, vinegar, salt, pepper, coriander, and cumin in a medium saucepan over medium heat. Bring to a boil, stirring occasionally.
Reduce heat to low and simmer, stirring occasionally, until thickened and reduced by half, 2 to 3 hours. Remove from heat.
Divide jam between jars. Allow to cool slightly before covering with lids. Refrigerate jam for up to 2 weeks or freeze for up to 4 months.

Nutrition Facts : Calories 46 calories, Carbohydrate 11.5 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.5 g, Sodium 102 mg, Sugar 8.7 g

GROUND CHERRY PRESERVES

Ground Cherry Preserves image

Ground Cherry, a.k.a. Husk Tomato, is an orange fruit similar in size and shape to a cherry tomato. It is close kin to the tomatillo. The fruit is covered in papery husk. Flavor is a pleasant, unique tomato /pineapple like blend. The ground cherry is very similar to the cape gooseberry, both having similar, but unique flavors. Uses are similar to common tomato. Can be eaten raw, used in salads, desserts, as a flavoring, and in jams and jellies. Fruits are excellent when dipped in chocolate, and can be dried and eaten. Cooking time approximate. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Provided by Molly53

Categories Fruit

Time 40m

Yield 3 1/2 pints

Number Of Ingredients 4

Ingredients

3 pints husk tomatoes (ground cherry fruits)
3 cups water
1 1/2 cups sugar
1/3 cup lemon juice (fresh is best)

Steps:

Remove husks from ground cherries and wash.
Boil water, sugar and lemon juice together for five minutes or until clear; skim.
Add fruit and simmer until clear and tender.
Seal at once in sterilized jars, filling to the top of the jars with the boiling syrup.

Nutrition Facts : Calories 337.5, Sodium 4.3, Carbohydrate 87.7, Fiber 0.1, Sugar 86.2, Protein 0.1

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