Domatoules glyko (spicy cherry tomato preserves)
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Domatoules glyko (spicy cherry tomato preserves)
  Spicy    Preserves    Conserves    Pickles  
Last updated 6/12/2012 1:02:37 AM. Recipe ID 26235. Report a problem with this recipe.
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      Title: Domatoules glyko (spicy cherry tomato preserves)
 Categories: Conserves, Pickles, Relishes
      Yield: 1 Quart
 
      3 lb Cherry tomatoes
           Boiling water
      2 ts Slaked lime *
      2 qt Water
      5 c  Sugar
      2 c  Water
      1    Cinnamon stick
     10    Whole cloves
      8    Allspice seeds
      1    Lemon's rind, grated
      1 c  Blanched almonds
 
  Note: Slaked lime (calcium hydroxide) is available from the pharmacy.
  
  To make about 1 quart:
  
  Wash the firm, ripe cherry tomatoes and blanch in boiling water to
  cover. Drain and slip off the skins, and place in a large bowl.
  Meanwhile combine the lime with 2 quarts water and shake thoroughly,
  allowing residue to settle to bottom of jar.  Pour the lime water
  over tomatoes and soak 10 minutes.  Lift tomatoes out of water with
  slotted spoon and save the lime water.  Using tip of sharp knife
  incise bottom of each tomato with a small cross.  Slightly squeeze
  and simultaneously shake each tomato to discard seeds and put back
  into the lime water to soak another 30 minutes until firm.  Drain,
  thoroughly inverted, on linen towels. To make the syrup, combine the
  sugar and 2 cups water in jelly pan, stir and bring to boil. Skim,
  add the spices and boil for 10 minutes. Remove from heat. Cool
  tomatoes overnight in syrup and continue cooking to soft ball stage.
  Remove from heat, add tomatoes.  Cool.  Slip an almond inside each
  tomato. Store cherry tomatoes in sealed containers.
  
  Vilma Liacouros Chantiles, "The Food of Greece"
 




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Recipe ID 26235 (Apr 03, 2005)

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