Domatoules Glyko (Spicy Cherry Tomato Preserves)
Ingredients
3 pound cherry tomatoes
boiling water
2 tsp. slaked lime *
2 quart 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.
Cooking Instructions
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 C. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)