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3-Ingredient Tomato Membrillo
Four cups of tomato skins, seeds, and pulp — the scraps left from a big batch of sauce or canning — combine with two cups of sugar and a pinch of sea salt to produce a thick, sliceable preserve. The natural pectin in the tomato solids does the work that quince would do in a Spanish-style membrillo, binding the mixture into a firm paste over about three and a half hours. Cooled and unmolded, it cuts into neat slices alongside aged cheese or cured meat. Sixteen servings from what would otherwise go in the compost.
Equipment
- Stovetop
- Saucepan
- Blender
Ingredients
- 4 cups tomato skins, seeds, and pulp
- 2 cups sugar
- ¼ teaspoon sea salt
Instructions
- 1Combine the tomato skins, seeds, and pulp with the sugar and sea salt in a medium saucepan.
- 2Bring the mixture to a boil over medium-high heat, stirring often to prevent scorching.
- 3Lower the heat and simmer, stirring frequently, until the volume reduces by half. This concentrates the natural pectin so the paste sets properly.
- 4Remove the pan from the heat and let it cool for 30 minutes.
- 5Puree the cooled mixture in a blender until smooth, then pass it through a fine-mesh sieve to remove any remaining solids.
- 6Transfer the strained mixture into a lightly oiled loaf pan and refrigerate until fully set and chilled.
Notes
- Serving: Spread the chilled membrillo on crackers with sharp cheese, or use it in place of jam in your favorite savory dishes.
- Storage: Keep the set paste tightly wrapped or in an airtight container in the fridge for up to 2 weeks.
- Tip: Lightly oiling the loaf pan ensures the chilled paste releases cleanly for easy slicing.
Recipe Details
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