Tomato Mostarda

By yollymg

Ingredients

• 2-1/2 pounds cherry tomatoes, halved
• 1 tablespoon fine sea salt
• 3 cups sugar
• 1-3/4 cup plus 5 tablespoons water
• 1 cup red wine vinegar
• 3 bay leaves
• 4 whole cloves
• 5 tablespoons dry mustard powder

Details

Servings 2
Adapted from paninigirl.wordpress.com

Preparation

Step 1

In a large bowl stir together the tomatoes and salt. Let the tomatoes stand, covered and chilled, stirring occasionally for 6 hours. Drain tomatoes and discard liquid.

In a large saucepan combine the tomatoes, sugar, 1-3/4 cups water, vinegar, bay leaves and cloves and bring just to a boil. Remove from heat, let cool to room temperature and then chill, covered for 12 hours.

In a small saucepan, whisk together mustard and remaining 5 tablespoons water. Whisking constantly, cook over medium-high heat until smooth and thickened, about 3 minutes. Remove from heat.

Reserving tomato liquid, use a slotted spoon and transfer tomatoes into hot, sterilized canning jars (refer to instructions for canning which you can find on the internet or in many basic cookbooks).

Transfer tomato liquid to a medium saucepan, cover and bring just to a boil. Immediately whisk mustard mixture into liquid and then ladle liquid over tomatoes, leaving 1/2″ space at the top. Discard remaining liquid.

Wipe rims of filled jars with a clean, damp towel, then top with lids and screw on “finger tight” (not cranked tight). Put sealed jars on rack in canner and add enough water to cover by 2 inches.

Bring to a boil, cover and boil for 40 minutes. With tongs, transfer jars to a towel-lined surface to cool. Serve alongside roasted meats.

Makes: 2 pints.