Name: Ruby tomato confit
Prep time: 2 h
Cook time: 2 h
Yield: 3
Ingredients: Tomatoes - 3 kg; Salt - 3 Tsp; Sugar - 900 gram; Cinnamon - 1/4 Tsp; Coriander - 1,5 Tsp; Black pepper - 1/2 Tsp; Chilli - 1/3 Tsp; Basil - 3 Tsp; Garlic - 12 clove; Suneli hops - 2 Tsp; Vinegar - 3 tbsp

Ingredients for - Ruby tomato confit

1. Tomatoes 3 kg

2. Salt 3 Tsp

3. Sugar 900 gram

4. Cinnamon 1/4 Tsp

5. Coriander 1,5 Tsp

6. Black pepper 1/2 Tsp

7. Chilli 1/3 Tsp

8. Basil 3 Tsp

9. Garlic 12 clove

10. Suneli hops 2 Tsp

11. Vinegar 3 tbsp

How to cook deliciously - Ruby tomato confit

1 . Stage

Wash medium ripe tomatoes (preferably fleshy), cut off the stalks. Cut tomatoes into 4 pieces if they are large. Place them on a baking tray lined with parchment. I had 2 baking trays. Put in a heated oven to 160 degrees for 20-25 minutes.

2 . Stage

Cool the tomatoes a bit, remove the skin. Don't be alarmed, the skin is very easy to remove. And the whole operation you will do rather quickly. Put the peeled tomato slices in a deep and wide metal container.

1. Stage. Ruby tomato confit: Cool the tomatoes a bit, remove the skin. Don't be alarmed, the skin is very easy to remove. And the whole operation you will do rather quickly. Put the peeled tomato slices in a deep and wide metal container.

3 . Stage

In a deep bowl, put all the loose spices, grind well with a mortar or pestle.

4 . Stage

In a container with tomatoes add salt, sugar and spices. Stir gently and put on the fire. The confit is quite sweet (that's why it is a confit), so you can reduce the sugar to your taste. Initially, the recipe stated 500 grams of sugar per 1 kg of tomatoes, but I decided that it would be too sugary and reduced the sugar to 300 grams.

1. Stage. Ruby tomato confit: In a container with tomatoes add salt, sugar and spices. Stir gently and put on the fire. The confit is quite sweet (that's why it is a confit), so you can reduce the sugar to your taste. Initially, the recipe stated 500 grams of sugar per 1 kg of tomatoes, but I decided that it would be too sugary and reduced the sugar to 300 grams.

5 . Stage

Cook for 1-1.5 hours, stirring occasionally. Cooking time depends on the juiciness of the tomatoes. During this time, the confit should boil away, almost 2 times. While the tomatoes are boiling, prepare jars - wash and sterilize.

1. Stage. Ruby tomato confit: Cook for 1-1.5 hours, stirring occasionally. Cooking time depends on the juiciness of the tomatoes. During this time, the confit should boil away, almost 2 times. While the tomatoes are boiling, prepare jars - wash and sterilize.

6 . Stage

After the time has expired, add to the tomatoes squeezed garlic and vinegar, stir and cook for another 30 minutes. Hot jam spread in hot sterilized jars, roll up and cover until it cools.