Confiture de tomates vertes

 


750 gr (1,65 lbs) green tomatoes + 500 gr (1,1 lbs) sugar for jams ½ lemon + ½ vanilla pod


Rinse the tomatoes twice in cold water then cut them into quarters.

Carefully wash the ½ lemon and remove a ribbon of zest before to squeeze out the juice.

Pour the sugar into the bowl, add the quartered tomatoes, zest and juice ½ lemon and ½ split vanilla pod.

Mix well and set for 20 minutes at 100°-202 speed 1, opening open. The tomato wedges should become translucent.

Remove the lemon zest and the vanilla pod. Skim and put in hot pot (pots previously sterilized for 15 minutes in a steamer).


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