A sweet, clove-scented preserve made by cooking fully ripe small tomatoes in syrup. Unlike green tomato preserves, this version brings out the natural sweetness of ripe tomatoes and adds an unexpected touch to the breakfast table.
Blanch the tomatoes in boiling water for a few seconds, then peel them and prick them in several places with a fork.
Toss the tomatoes with the sugar and cloves, cover, and leave to rest for at least 2 hours.
Put the mixture and water in a wide pot and bring to a boil over medium heat.
Add the lemon juice and cook until the syrup thickens. Important: The preserve is ready when the tomatoes turn translucent and absorb the syrup. While it is still boiling hot, fill sterilized jars and seal them.
Important: Peel the tomatoes and prick the skins with a fork so they can absorb more syrup; if the skins are not pierced, the syrup will not penetrate. Contains no flour, milk, or eggs; plant-based and gluten-free. Fill sterilized jars with the boiling preserve and store them in a cool, dark place.
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