A sweet jam like start and a summer fresh tomato finish is what you will experience when you sample this Yellow Tomato Butter. Served atop your breakfast bagel or evening dinner roll and your taste buds won't know what to expect. And the best part is I used up tomatoes and my crock pot to make it.
I got a little carried away with purchasing tomato plants for our garden this year. We definitely had a new record and now I'm figuring out what all to do with them. We have these big beautiful yellow tomatoes so when I found this recipe in my Ball Blue Book guide to preserving, I had to give it a try. Of course I changed some things to my liking but it worked out great. I even served it to guests over the weekend and they couldn't believe there were tomatoes in it. Think apple butter with with tomatoes.
5 lbs. yellow tomatoes (15 medium sized)
2 cups sugar
1 cup honey
1 T. ground ginger
1 T. Cinnamon
1 T. allspice
1.) Cook tomatoes, press through a food mill and discard seeds and peel.
2.) In a crock pot combine tomato pulp, sugar, honey and spices.
3.) Cover and cook on low setting in your crock pot for 8 hours.
4.) I did mine overnight and I have one of those crock pots that stirs for you.
5.) Ladel into jars, leaving 1/4 inch headspace, add lids and rings and process in a boiling water canner for 10 minutes.
Yield: 4 jelly jars