Tomato sweet: recipe to make a popular Canarian dessert
Summer is the ideal season to taste tomatoes because although we can find tomatoes on the market all year round, its best season is summer. A good example is the traditional gazpacho, that delicious cold soup of tomatoes full of vitamins and minerals, which helps us hydrate during the hottest days. Or the wonderful salads that we can combine with a wide variety of vegetables.
But when we talk about sweets and desserts, it is true that tomatoes, why not, can also have a privileged position in the same way as a fruit or any other traditional ingredient (such as chocolate). A good example is the wonderful jam of tomatoes, ideal to eat with toast or pieces of wholemeal bread, or to add it even on certain dishes.
In the Canary Islands, where the cultivation of tomatoes is widespread, we can find a curious dessert characteristic of island cuisine, which stands out precisely because it is a delicious recipe handed down from generation to generation. Is the sweet tomato, which was a resource to take advantage of the tomatoes that once collected were too mature and were not consumed.
It is a very easy to make sweet, characterized by being a sweet dessert that perfectly accompanies savory dishes and also certain snacks such as for example can be cheese.
When choosing tomatoes to make sweet we must choose those that are ripe and preferably are fleshy tomatoes. To prepare the tomato candy we will put the same amount of tomato as sugar. For example to make the candy with two kilos of tomato, we will need two kilos of sugar. But let's go step by step.
How to make a Canary tomato sweet
Ingredients you need:
- One and a half kilograms of ripe tomatoes
- One and a half kilograms of sugar
- Cinnamon stick (a stick).
- The skin of a lemon, with no white parts.
Preparation of tomato candy:
We start by washing the tomatoes well. Then we remove the seeds and cut them into pieces.
In a pot or pot put the chopped tomatoes and sugar, cook with medium heat. During cooking, stir frequently so that it does not stick.
Once the candy reaches the texture of jam, turn off the heat, remove the candy and pass it through a sieve. We let cool and then keep it in glass bottles with airtight seal and reserve in the fridge.
In case we want to preserve the candy, we will keep it in glass jars that have previously been sterilized. That way we can keep them without fear of spoiling the canned food.
Images | ISTOCKPHOTO / THINKSTOCK TopicsRecipes of the Canaries Recipes of jams