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Tomato Butter

Country.Chef's picture
  Ripe tomatoes 10 Pound
  White vinegar 2 Cup (32 tbs)
  Finely chopped celery 3 Cup (48 tbs)
  Apples 3 , sliced or chopped
  Coarse salt 1 Tablespoon
  Mixed pickling spice 1 Tablespoon
  Apple cider vinegar 3 Cup (48 tbs)
  Cinnamon stick 2
  Sugar 3 Pound
  Cayenne pepper 1 Teaspoon

Blanch tomatoes; peel them, then chop or slice them and place them in a big pot.
Pour white vinegar over tomatoes and allow to stand overnight.
Add celery and apples and boil till thick, stirring occasionally.
Place coarse salt and pickling spice in a cheesecloth bag.
Add apple-cider vinegar, spice bag, and cinnamon sticks to tomatoes.
Add sugar and cayenne pepper.
Boil again for 10 to 15 minutes, or until mixture is thick.
Remove spice bag and cinnamon sticks.
Adjust seasoning.
Pour into sterilized jars and seal.

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