Tomato Butter
Flavorful and rich, for toast and muffins. This may be canned! From organic gardening(1986).
Steps
Peel , quarter and seed tomatoes.
You should have about 8 cups.
Quarter and seed apples.
Toss tomatoes and apples into a large kettle and heat until the juice boils.
Reduce to simmer and continue to cook for 40 minutes , stirring frequently.
Reduce heat to low and cook for two hours more , or until mixture is thick and most of the moisture has evaporated.
Add cinnamon and puree in a processor or blender.
To can , pour hot tomato butter into clean half-pint jars.
Process in boiling water for 35 minutes.
Butter can also be frozen.
To serve , defrost in the refrigerator overnight.
Yield: 3 to 6 cups , depending on tomato variety.
Ingredients
tomatoes, cooking apples, cinnamon