MAKES A GENEROUS 1 PINT/500 ML
This is an end-of-the-summer marmalade, when tomato vines are at their most generous, and you find, in the markets, great stacks of brilliant red tomates bursting with flavors. A dollop of this marmalade is perfect spooned onto a wedge of aged sheep’s-milk cheese or with some fresh but strong-flavored goat cheese. At home, we also like it with grilled fresh pork sausages.
1. Blanch and peel the tomatoes following the directions on page 339. Working over a bowl to catch all of the juices, seed and core the tomatoes. Cut them into chunky pieces. There should be at least 2 pounds/910 g of flesh.
2. In a large, heavy saucepan, add the tomatoes and their juices along with the sugar and lemon juice. Bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring from time to time, until thick and glazy, with the tomatoes somewhat dissolved and the liquid evaporated, about 1 hour. Remove the pan from the heat, and let cool for a few minutes.
3. Spoon the marmalade into sterilized glass canning jars, leaving one finger space at the top. Wipe the jars clean and seal. Store in the refrigerator and use within 1 month.