What's Cooking -- September 9, 2011
Chef Tom Bivins from the New England Culinary Institute joins us this morning to show us an easy recipe you can make with those under-ripe tomatoes.
Green Tomato Marmalade
Yield: 2 cups
2 lbs. green tomatoes, chopped
1 cup sugar
1/3 cup lemon juice
½ cinnamon stick
2 allspice berries
Salt to taste
Place cinnamon stick and allspice berries in sachet. Combine the tomatoes, sugar and lemon juice. Refrigerate overnight.
Next day, heat to simmer in non-reactive pan. Add the sachet bag. Simmer over low heat, stirring often until reduced to about 2 cups. Remove from heat, discard sachet and season with salt. Cool and refrigerate or can in hot jars and process in hot water bath for 10 minutes.