Thursday, May 16, 2013

TEJADANG KAMATIS (CANDIED TOMATOES)



INGREDIENTS:
1 kg tomatoes (green, red, or a mixture of both)
1 tbsp. powdered apog (slake lime)
2 cups sugar+ 1 tbsp.
2 cups water

PROCEDURE:
1. Bring to boil.
2. Lightly score tomatoes from the blossom end all the way to the stem end, dividing into four quarters.
3. Blanch the tomatoes.
4. As soon as the peeling starts, remove tomatoes and plunge into cold water.
5. Peel with a paring knife between peel and pulp.
6. Quarter larger tomatoes and have smaller ones; scoop out the seeds then sprinkle with the apog, coating each slice well, and let sit for 2 hours, tossing occasionally.
7. Rinse tomatoes thoroughly and drain several changes of water until water runs clear, then leave to soak while preparing the syrup.
8. Prepare the syrup by bringing 2 cups of water to boil and dissolving the 2 cups of sugar in it.
9. Drain the tomatoes and simmer in the syrup for 1-2 hours, or until tomatoes appear translucent.
10. Drain tomatoes very well then lay them out on a baking sheet and dry in a slow oven between 120 to 160 degrees F for 2 hours.
11. Use a wooden spoon to keep the oven door slightly ajar so that the moisture can escape.
12. About 1 hour into process, turn the tomatoes over to dry the other side.
13. Toss the dried tomatoes in the remaining sugar and store in an airtight container in a cool dry place.

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