Name: Tomato Honey
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 srv
Ingredients: Tomato — 1.00 kg; Sugar — 500 g; Lemon — 1 pcs; Cinnamon stick — 1 pcs

Ingredients

Tomato 1.00 kg Sugar 500 g Lemon 1 pcs Cinnamon stick 1 pcs

Nutrition

Per serving: ≈ 350.0 kcal, P 1.7 g, F 0.3 g, C 86.7 g
Total (for 6 srv): ≈ 2100.0 kcal, P 10.0 g, F 2.0 g, C 520.0 g
counted 3 of 4 ingredients — the rest are in pieces/ml or missing nutrition data
some quantities were converted using an approximate density/piece weight — accuracy is lower
Adjusted for cooking: baking and boiling drive off water

Cooking

Wash the tomatoes, make a cross-shaped incision on each, scald them with boiling water, and peel off the skins.
Blend the tomatoes into a puree and pass them through a fine sieve to remove the seeds.
Pour the strained tomato juice into a heavy-bottomed saucepan, add the sugar, lemon juice, lemon zest strips, and the cinnamon stick.
Bring the mixture to a boil over medium heat, stirring constantly until the sugar is completely dissolved, and skim off any foam.
Reduce the heat to minimum and simmer, stirring occasionally, for about 45–50 minutes until the mixture reduces and thickens to the consistency of liquid honey.
Remove the cinnamon stick and lemon zest, pour the hot syrup into sterile jars, and let cool.

Storage

Store in the refrigerator for up to 3 months.

Tomato Honey

Ingredients

Nutrition

Cooking

Storage

Keep this one or cook it