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Vanilla Tomato Marmalade

Vanilla Tomato Marmalade
This homemade preserve captures the essence of summer with its delicate balance of sweet and tangy flavors. Fresh tomatoes are the star of the show, elevated by subtle hints of citrus and a touch of creamy vanilla. It's a versatile condiment that's just as delicious on a simple slice of toast as it is used as a glaze for meats or cheeses, adding a burst of flavor to any dish.
Ingredients
  • 2 lbs (1 kg) red tomatoes, hulled and chopped
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) freshly squeezed lemon juice from 1 lemon
  • 1/4 teaspoon kosher salt (1.3g)
  • 1/2 vanilla bean, split lengthwise
  • 1/4 cup (60g) unsalted butter, softened
  • 2 large egg yolks
  • 1/2 cup (120ml) heavy cream
Instructions

1. Heat 200g sugar and 250ml water in a large saucepan over medium heat, stirring until the sugar dissolves.

2. Bring the mixture to a boil then reduce the heat to medium-low and simmer for 10 minutes.

3. Add 250g chopped tomatoes 2 tablespoons lemon juice and 1 vanilla bean to the saucepan.

4. Simmer for an additional 20 minutes or until the mixture thickens and the flavors meld together.

5. Remove the vanilla bean and let the marmalade cool before transferring it to an airtight container.

6. Store in the refrigerator at 4°C/39°F for up to 6 months or in the freezer at -18°C/0°F for up to a year.

Tools
  • large saucepan
  • cutting board
  • knife
  • citrus juicer
  • airtight container

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