© Petrina Tinslay
- SERVINGS: MAKES 3 CUPS
It may seem weird to serve tomato jam with ice cream, but tomatoes are fruits, and they make a lovely dessert sauce. For eight servings you'll need two pints of vanilla ice cream. Red and white raspberries make a nice garnish.
- 1 1/2 pounds firm green tomatoes, cored and finely chopped
- 2 cups sugar
- 1/2 lemon, scrubbed and thickly sliced
- Spread half of the tomatoes in a large saucepan. Cover with 2/3 cup of sugar, the lemon slices and another 2/3 cup of sugar. Spread the remaining half of the tomatoes and 2/3 cup of sugar on top. Let stand without stirring until most of the sugar has dissolved, about 1 hour.
- Stir the tomatoes. Bring to a boil over moderate heat, stirring frequently. Reduce the heat to moderately low and cook, stirring occasionally, until the jam cooks down to 3 cups, about 1 hour. Let cool, then discard the lemon slices.