Last weekend I bought a half-bushel of tomatoes from our local market. In three batches, I turned it into tomato butter. I have been making this delicious sweet and spicy preserve every fall for ever. I first learned the recipe when we lived in rural Hastings County and had our own tomatoes in the garden. I still use our neighbour’s hand-written, tomato-spattered card for reference, even though I long ago memorized the simple list. The aroma, the hand-writing, the satisfying sound of the lids ‘snapping’ are all an essential part of September for us.
10 lbs tomatoes, 2 cups cider vinegar, 5 cups brown sugar
3 T salt, 2 T cinnamon, 1 T allspice, 1 T cloves
Scald tomatoes, remove skins and chop. Add vinegar, salt, sugar and spices and boil for 3 hours or until the mixture is quite thick. Stir frequently to prevent burning. Seal in sterilized jars.
I have never heard of tomato butter. Is it like a chili sauce?
Forgot to say it looks really good, LOL
It is a little thicker than chili sauce, and sweeter. Wonderful with pork or chicken or eggs.
Try a half batch!
See you soon.
Mary Anne Keast
Just catching up and saw the recipe. It sounds delicious and I’m going to give it a try.
LUVE this recipe… and I am so looking forward to trying it. I luve your blog as well. Can I share it on my page?
Your Kreativity is amazing and I enjoy seeing exciting new artistic impressions. GREAT JOB!!
Please feel free to drop by our page.
Kim from Cape Breton, Canada!!
Mary Anne and Kim
I think you will love the tomato butter. It is a family fave around here.
Kim–hello to Sydney–I checked out your page and will return. By all means link to my page.