Recipe#6707

Title: DOMATOULES GLYKO (SPICY CHERRY TOMATO PRESERVES)

  From "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, New
  York.
  
  Typed for you by Karen Mintzias

   3       lb           Cherry tomatoes
                        Boiling water
   2       ts           Slaked lime *
   2       qt           Water
   5       c            Sugar
   2       c            Water
   1                    Cinnamon stick
  10                    Whole cloves
   8                    Allspice seeds
   1                    Lemon's rind -- grated
   1       c            Blanched almonds
  Note: Slaked lime (calcium hydroxide) is available from the pharmacy.
  
  Wash the firm, ripe cherry tomatoes and blanch in boiling water to cover.
  Drain and slip off the skins, and place in a large bowl. Meanwhile combine
  the lime with 2 quarts water and shake thoroughly, allowing residue to
  settle to bottom of jar.  Pour the lime water over tomatoes and soak 10
  minutes.  Lift tomatoes out of water with slotted spoon and save the lime
  water.  Using tip of sharp knife incise bottom of each tomato with a small
  cross.  Slightly squeeze and simultaneously shake each tomato to discard
  seeds and put back into the lime water to soak another 30 minutes until
  firm.  Drain, thoroughly inverted, on linen towels. To make the syrup,
  combine the sugar and 2 cups water in jelly pan, stir and bring to boil.
  Skim, add the spices and boil for 10 minutes. Remove from heat. Cool
  tomatoes overnight in syrup and continue cooking to soft ball stage. Remove
  from heat, add tomatoes.  Cool.  Slip an almond inside each tomato. Store
  cherry tomatoes in sealed containers.