Saturday, August 17, 2013

Spiced Ripe Tomato

Spiced Ripe Tomato

Peel ripe tomatoes and weigh. For each seven pounds allow two cups of vinegar, seven cups of sugar, one ounce of whole allspice, the same of stick cinnamon and one-half ounce of whole cloves. Cook the tomatoes half an hour or until soft, cutting to pieces while cooking. Add the vinegar, sugar and spices tied in a muslin bag. Cook until thick like marmalade. Serve with cold meats.