Preserved Tomato Halves Recipes

Steps:

• Preheat oven to 275 degrees. Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add tomatoes, and cook 2 minutes. Using a slotted spoon, transfer tomatoes to the ice-water bath to stop the cooking; let cool completely in ice-water bath. Transfer to a plate lined with paper towels, and let drain.
• Slit tomatoes lengthwise, leaving halves attached along 1 edge. Open each tomato like a book, and arrange on a parchment-lined baking sheet. Roast until edges have shriveled slightly, about 40 minutes. Let cool completely.
• Meanwhile, stir together garlic, red pepper flakes, lemon thyme, and salt in a small bowl. Sprinkle one side of each tomato with about 1 teaspoon of the seasoning mixture; fold over other side.
• Layer tomatoes in a sterilized, dry 1-quart jar. Pour in enough oil to cover tomatoes. Place a round of waxed paper on surface to keep them submerged. Refrigerate at least 24 hours; let stand at room temperature 1 hour before serving.

Steps:

• Preheat oven to 200 degrees. Line two baking sheets with parchment paper and set aside.
• Bring a large pot of water to a boil; meanwhile, prepare an ice-water bath. With a paring knife, core tomatoes, and score an X on the bottoms. Working in batches, carefully lower tomatoes into boiling water; when skins begin to split (30 to 60 seconds), use a slotted spoon to transfer tomatoes to ice water.
• When tomatoes are cool, peel and halve lengthwise. Using a spoon, scoop out seeds and discard. Place tomatoes on prepared baking sheets and season with salt, sugar, red pepper flakes, and garlic. Drizzle with olive oil and transfer to oven. Cook until tomatoes are bright red and sweet, 4 to 5 hours.

Steps:

• Wash and drain tomatoes.
• Do not core tomatoes.
• Tie spices and gingerroot in a spice bag.
• Combine spice bag, sugar, lemon and water in a large saucepot.
• Simmer 15 minutes.
• Add tomatoes; cook gently until tomatoes become transparent, stirring frequently to prevent sticking.
• Remove from heat.
• Cover and let stand 12 to 18 hours in a cool place.
• Remove spice bag.
• Remove tomatoes and lemon from syrup.
• Boil syrup 2 to 3 minutes or longer to thicken.
• Return tomatoes and lemon to syrup; boil 1 minute.
• Remove from heat.
• Skim foam if necessary.
• Ladle hot preserves into hot jars, leaving 1/4 inch headspace.
• Adjust two-piece caps.
• Process 20 minutes in a boiling-water canner.
• Yield: about 6 half-pints.