With seasoning, any food becomes tastier and "livelier". Tomato confiture, or jam, is a spicy and sophisticated seasoning that tastes like ketchup and sweet and sour sauce at the same time and gives dishes a pleasant aftertaste.
Tomato confiture is an irreplaceable addition to fish and meat dishes, to everyone's favorite pasta, to various soups and just to sandwiches. It is prepared easily and quickly, and the result exceeds all expectations - you can feast on a fragrant snack all winter.
To prepare tomato confiture, you need to take 700 grams of ripe, red tomatoes, 1 cup of granulated sugar, 0.5 cups of apple cider vinegar, 1 head of garlic. You will also need 1 teaspoon of salt, allspice - 6 peas, black pepper - 0.5 teaspoon. Some housewives add a couple of sour apples to the confiture to add more piquancy, but this is optional.
Wash the tomatoes thoroughly, make a cruciform incision on each in the area of the stalk and put them in boiling water. After half a minute, put the tomatoes in cold water and peel them off (after boiling water, this is done very easily).
Cut the tomatoes into wedges and place in a heavy-bottomed saucepan. Add apple cider vinegar there, add granulated sugar, salt and black pepper.
Put the cooked spices, peppercorns, garlic, and red hot pepper in cheesecloth folded three times, tie with a thread and put in a saucepan with prepared tomatoes. Put the tomato confiture over medium heat and bring to a boil. Then reduce the flame and leave on low heat for 30-40 minutes. While boiling, stir constantly with a wooden or Teflon spatula so that the seasoning does not burn.
When the tomato confiture is ready, remove the pan from the burner, remove the cheesecloth with spices, squeeze and discard. Prepare glass jars - rinse well and sterilize in a hot oven. Arrange the uncooled tomato confiture in hot jars and roll up. It is better to store cooked tomato confiture in the refrigerator to avoid spoilage of the product.
