Discover how to prepare a sweet tomato, a delicious traditional recipe from the gastronomy of the Canary Islands, ideal for making the most of very ripe tomatoes.
Summer is the ideal season to taste tomatoes because although we can find tomatoes on the market throughout the year, their best time is summer. A good example is the traditional gazpacho, that delicious cold tomato soup full of vitamins and minerals, which help us hydrate during the hottest days or the wonderful salads that we can combine with a wide variety of vegetables and vegetables.
But when we talk about sweets and desserts, it is true that the tomato, why not, can also have a privileged position in the same way that a fruit or any other traditional ingredient (such as chocolate) does. A good example is the wonderful tomato jam, ideal to eat with toast or pieces of whole meal bread, or even to add it on certain dishes.
In the Canary Islands, where tomato cultivation is widespread, we can find a curious dessert that is characteristic of island gastronomy, and that stands out precisely for being a delicious recipe handed down from generation to generation. It is the sweet tomato, which was a resource to take advantage of the tomatoes that once harvested were too ripe and were not consumed.
It is a very easy sweet to make, characterized by being a sweet dessert that perfectly accompanies savory dishes and also certain snacks such as cheese.
When choosing the tomatoes to make the sweet we must choose those that are ripe and that are preferably fleshy tomatoes. To prepare the sweet tomato we will put the same amount of tomato as sugar. For example, to make the sweet with two kilos of tomato, we will need two kilos of sugar. But let’s go step by step.
How to make a Canarian tomato jam:
Ingredients you need:
- One and a half kilos of ripe tomatoes.
- One and a half kilos of sugar.
- Cinnamon sticks (a stick).
- The skin of a lemon, without white parts.
Preparation of sweet tomato:
We start by washing the tomatoes well. Then we remove the seeds and cut them into pieces.
In a pot or cauldron, put the chopped tomatoes and sugar, cook over medium heat. During the cooking we stir frequently so that it does not stick to us.
Once the candy reaches the texture of jam, turn off the heat, remove the candy and pass it through a strainer. Let cool and then store in airtight glass jars and store in the fridge.
In case we want to make preserves with the sweet, we will store it in glass jars that have previously been sterilized. This way we can preserve them without fear of spoiling the preserve.
