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Tomato Preserve

A three-day preserve of green tomatoes: the tomatoes are pre-cooked in vinegar and water, peeled and cut, briefly boiled in a clear sugar syrup with vanilla and vinegar, and after resting the syrup is strained off and reduced ½ hour before being poured hot over the tomatoes in jars.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 602 (falt i det fri)

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About the dish

A preserve of green (unripe) tomatoes was a way to use up tomatoes that did not ripen in the Norwegian climate. The recipe spans three days, which was common for thoroughly candied fruit.

How to make it

  1. 1

    Pre-cook the tomatoes

    Wipe off the tomatoes and cook them in equal parts vinegar and water – only just enough to cover them – for about 5 minutes, until the skin can easily be pulled off.

  2. 2

    Set aside to cool

    Pour everything into a dish and let it stand until the next day.

  3. 3

    Peel and cut

    Remove the skin and cut the tomatoes into 2–4 pieces according to size.

  4. 4

    Boil the syrup

    Boil sugar, water, vinegar and vanilla into a syrup, that is, until it is skimmed and completely clear.

  5. 5

    Boil the tomatoes in the syrup

    Place the tomatoes in the syrup and let them boil for 4 minutes. Pour everything out and let it stand until the next day.

  6. 6

    Final boiling

    Bring it to a boil, lift out the tomatoes with a slotted spoon so the syrup drains off well, and let the syrup simmer ½ hour.

  7. 7

    Fill the jars

    Place the tomatoes in jars and pour the hot syrup over. Tie the covers over the following day.

Changes from the original

The quantities of sugar, vinegar, water and vanilla are partly illegible in the OCR; they have been set to the most likely values. Deciliters used for "del." The language in the steps has been modernized.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 602) → 1949 (korrekturlest, s. 722)~45% av teksten endretfjernetlagt til
y 2 kg. grønne tomater y 2 kg. kg sukker 1 % del. eddik 2 % del. vand ½ vaniljestang. Tomaterne vann 34 stang vanilje. Tomatene avtørres, kokes i eddik og vand vann — halvt av hvert og saa meget, så meget at det netop staar nettop står over dem —, til man let lett kan trække skindet trekke skinnet av (ca. 5 minutter). Alt heldes helles i et fat og staar står til næste dag. Skindet tages av Skinnet tas av, og tomaterne tomatene deles i 2—4 dele deler efter størrelsen. Sukker, vand, vann, eddik og vanilje koker til sirup, d. v. s. til det er skummet og ganske klart. Tomaterne haves Tomatene has i og koker i 4 minutter. Alt heldes helles op til næste dag, gives gis da et opkok, tomaterne tages tomatene tas op med hulslev — faa få saften godt fra —, og saften smaakoker ½ småkoker % time. Heldes Helles varm over tomaterne, tomatene, som er lagt i krukker. Tilbindes glass. Skrues til dagen efter.

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Frequently asked questions

Why does this tomato preserve take so long to make?
The recipe spans several days. The tomatoes are blanched in vinegar and water for about 5 minutes and stand until the next day, boiled 4 minutes in the syrup and stand again until the next day, get a boil-up, the syrup simmers ½ hour – and the jars are tied over the following day. The long time is therefore mostly resting time, not cooking time.
Should I use green or ripe tomatoes?
The recipe uses green (unripe) tomatoes – 2 kg green tomatoes to 2 kg sugar.
How do I get the skin off the tomatoes?
The tomatoes are wiped off and boiled about 5 minutes in equal parts vinegar and water, just enough to cover them. After they have stood until the next day, the skin is easily pulled off, and the tomatoes are cut into 2–4 pieces according to size.
What gives flavor to the syrup?
Sugar, water, vinegar and ½ vanilla pod are boiled into a syrup – that is, until it is skimmed and completely clear – before the tomatoes are added.

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