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Wash tomatoes, hold in boiling water 1/2 minute or until the skin loosens easily. Cool and slip off skins. Place in bowl in alternate layers with sugar and let stand overnight or at least 4 hours. Turn the tomatoes gently once in the juice which has formed. Drain off juice, about 3 1/2 cups and boil

1. Heat the oil in a large non-reactive wok or saucepan over medium heat and cook the ginger, garlic, green chili peppers, fennel seeds and fenugreek seeds, stirring until golden, about 1 minute. Add the cashews and raisins and stir until the raisins expand, about 1 minute.

1. Prepare the sesame seeds. Then, heat the oil in a medium wok or saucepan over medium-high heat and add the mustard seeds; they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Add the curry leaves and both the dals, and stir until

GREEN TOMATO PRESERVE The Silver Spoon, Phaidon Press Ingredients • 2 1/4 pounds green tomatoes, chopped • 1 3/4 cups sugar • juice and grated rind of 1/2 lemon • salt Directions Put the tomatoes in a bowl and add the sugar, lemon juice and rind and a pinch of salt. Cover and let

Scald and skin, small firm red or yellow tomato. Cut in quarters. Cover with sugar, let stand overnight. Next day drain off juice into cooking pan. Add lemon, salt and spices tied loosely in a muslin bag, to the juice. Boil 10 minutes. Add tomatoes and cook, stirring often until they are clear and

Wash tomatoes and prick each one with a fork. Add sugar, 1 lemon sliced thinly, and juice of 1 lemon. Mix. Tie mace and ginger root in thin cloth ...
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