Then on the trip south to deliver our first born to college, we left a few days early to check out the mountains of the Carolinas, where my husband envisioned retiring. (That would be before I convinced him that we needed to go to Austin.) We found a bed and breakfast that was straight out of a Tennessee Williams story, and I called for reservations. When I told the owner where we were coming from, he said, “New Jersey? I’ll give you a discount if you’ll bring me a cooler of Jersey tomatoes.”
That’s when I began to suspect there was something special about them.
So while they’re cheap and plentiful, have a tomato – summertime is tomato-time!
Green Tomato and Lemon Marmalade (© The New York Times)
[Kitchen Goddess note: This recipe was posted by Melissa Clark in The New York Times back in 2007. It is a bit runnier than most marmalades, but that just makes it fabulous as sauce over vanilla ice cream, or a glaze for chicken or pork tenderloin. OMG, just thinking about these things makes make want to hurry so I can get back to the kitchen. I have listed it here just as she wrote it, but will tell you that I simmer it a good 35-40 minutes. And the yield she gives is highly suspect: when I made it last night, I filled SEVEN of those half-pint Ball jars.]
1 lemon, thinly sliced and seeded
2 ¼ pounds green tomatoes (about 5 large tomatoes), cored and thinly sliced
3 ¼ cups sugar
2 Tbl fresh lemon juice
Pinch of salt
1. Bring lemon slices to a boil in a pot of water. Drain.
2. Combine all ingredients in a saucepan along with 1/4 cup water, and bring to a simmer, stirring, to dissolve sugar. Cook at a bare simmer until tomatoes and lemon slices are translucent and syrup thickens, 20 to 30 minutes. Cool completely; store in refrigerator.
Yield: 1 3/4 cups.