Confiture de tomates

Ingredients

• Tomatoes, about 2 kilos 500 for 500 grammes of pulp
• Sugar, the same weight as the pulp
• /2 decilitres redcurrant juice per 500 grammes pulp
• vanilla pod, or a good spoonful of vanilla sugar
• Water

Instructions

1. Slice the tomatoes finely and pass them through the sieve. Allow about 2 kilos 500 of tomatoes for 500 grammes of pulp.
2. Put water and tomato purée in the pan and boil 5 minutes, stirring.
3. Pour onto a cloth stretched over a stool, as for straining a jelly, and let it drain thoroughly — what stays on the cloth is the pure pulp.
4. Weigh the same weight of sugar as there is pulp; put it in the pan with a little water, dissolve it, and cook to the ball, skimming well as it begins to boil.
5. Flavour with vanilla, either a pod cooked with the sugar or a good spoonful of vanilla sugar off the fire.
6. Add the tomato pulp and a decilitre and a half of redcurrant juice per 500 grammes of pulp — tomato has no mucilage of its own, so this is indispensable.
7. Set on a fierce fire and stir without stopping until the nappe is seen; a few minutes more cooking after that is useful.