Tomato Honey Recipes

TOMATO HONEY

Steps:

• Cover tomatoes with boiling water and let stand until the skins can be slipped off.
• Add sugar and let stand overnight.
• In the morning, pour off the syrup and boil until it is fairly thick.
• (I'm not sure how long this takes).
• Slice just the zest of the lemon, leaving the white bitter part out. Cut up the pulp, eliminating the seeds.
• Add tomatoes, lemons, and ginger.
• Cook until the tomatoes have a clear look and the syrup is like honey.
• Fill jelly glasses with mixture and seal.
• Enjoy!

TOMATO HONEY

Steps:

• 1. Prepare the tomatoes and peaches by putting them in boiling water until the skins slide off easily. Remove pits from peaches. Cut both fruits up and put into large stainless steel kettle along with the zest of the lemons.
• 2. Cook over medium high heat until it comes to a boil. Reduce heat to medium low heat. Stirring constantly, for 20 minutes. Line a colander with a few layers of cheese cloth. Set this over a large pan and allow to drain completely. Squeeze to get all the liquid. Measure the liquid as you put it back into the stainless steel kettle.
• 3. For every two cups of liquid, add the juice of 1 lemon and 1 pound of sugar.
• 4. Bring to a boil over medium high heat, stirring constantly, boil until the liquid thickens like jelly (about 1/2 hour). Pour into hot sterilized pint jars to 1/2 inch from the rim of the jars. Wipe the rims with sterilized hot cloth. Place lids and rings. Set on a towel lined surface to cool and seal for 24 hours before putting in the pantry for storage.
• 5. This looks and tastes like honey, and can be uses as you would honey.

HONEY-ROASTED CHERRY TOMATOES

Steps:

• Preheat the oven to 375°F/190°C. Lightly oil a roasting pan. Halve the tomatoes and place them, cut side up, in the dish. They should fit snugly with little or no space between them.
• Crush the garlic with a pinch of salt, then beat it with the honey, olive oil, and a good grinding of pepper. Spoon this sticky, garlicky mixture over the cherry tomatoes. Roast for about 30 minutes, until golden, juicy, and bubbling.