Tomato Preserve with Ginger and Lemon

Ingredients

• 500 grams Yellow pear tomatoes (Original recipe calls for 1 lb. Use small, firm tomatoes like Roma if yellow pear are unavailable.)
• 500 grams Granulated sugar (Original recipe calls for 1 lb.)
• 50 grams Preserved Canton ginger (Original recipe calls for 2 ozs. Also known as candied ginger.)
• 2 medium Lemons
• 1 liter Boiling water (For blanching tomatoes)

Instructions

1. 1Wipe the yellow pear tomatoes clean with a damp cloth. Place them in a heatproof bowl and carefully cover them completely with boiling water. Let them stand undisturbed until their skins appear slightly wrinkled and can be easily removed, typically about 5 minutes.
2. 2Carefully drain the hot water from the tomatoes. Once they are cool enough to handle, gently peel the skins from the tomatoes. You can leave them whole or halve them if they are large. Place the peeled tomatoes in a large non-reactive bowl or pot. Add the granulated sugar, stirring gently to coat all the tomatoes. Cover the bowl and let it stand at room temperature overnight (or for at least 8-12 hours) to allow the sugar to draw out the tomato juices and form a natural syrup.
3. 3The next morning, carefully pour the syrup that has formed from the macerated tomatoes into a heavy-bottomed pot. Bring the syrup to a boil over medium-high heat, then reduce the heat to medium and simmer. Skim off any foam or impurities that rise to the surface. Continue to simmer until the syrup has thickened considerably, which will take approximately 15-20 minutes. While the syrup is simmering, slice the preserved Canton ginger into thin pieces. Wash the lemons thoroughly, slice them thinly, and carefully remove all seeds.
4. 4Once the syrup is thick, add the peeled tomatoes, sliced ginger, and sliced lemons to the pot with the syrup. Gently stir to combine all ingredients. Continue to cook the preserve over medium-low heat, stirring occasionally to prevent sticking, until the tomatoes appear translucent and clarified, and the preserve reaches your desired consistency. This process typically takes 20-30 minutes. The preserve should be thick enough to coat the back of a spoon. Carefully ladle the hot preserve into sterilized jars and seal.