Tomato Marmalade

Ingredients

• 2 kg ripe plum tomatoes
• 4 sprigs Rosemary
• 120 g rice syrup
• 1 Organic lemon
• 0.5 Vanilla pod
• 2 dried chili peppers
• Salt
• Pepper
• 6 tsp agar-agar
• 10 g tomato paste (1 tbsp)

Instructions

1. 1.

   Score the tomatoes crosswise, blanch them in hot water, peel, remove stems, and cut into pieces. Wash rosemary, pat dry, pluck needles and finely chop. Combine tomatoes with rosemary and syrup in a pot, stir, and let stand for 2 hours.

2. 2.

   Meanwhile, peel the lemon while hot, grate it dry, finely zest the rind, and squeeze out the juice. Split the vanilla pod lengthwise and scrape out the seeds with a knife.

3. 3.

   Add lemon zest, vanilla seeds, and chili peppers to the tomatoes, season with salt and pepper, and bring everything to a boil. Cook the marmalade for about 4 minutes over medium heat.

4. 4.

   Briefly purée the mixture with an immersion blender. Dissolve agar-agar in 6 tbsp cold water and lemon juice. Stir tomato paste and agar-agar blend into the tomatoes, bring to a boil again for 1 minute. Pour the hot mixture into clean jars. Leave the jars upside down for about 10 minutes, then flip them over and let cool.