Sweet Tomato Preserves Recipe with Serranos has a kick of heat and is an ideal way to use up your summer tomatoes from the garden — but, you can make it all year long. It’ll enhance anything you add it to! Tomatoes scream summer — especially if you can grab one off a vine in your garden (or your neighbor’s garden). Next best will be at your local Farmers Market.
It’s always good to have scrumptious tomato recipes on hand for those times you might find yourself with an abundance of tomatoes. Your generous neighbor, for example, might bring you a bushel of them. 😉
How to Make Sweet Tomato Preserves with Serranos
Add the tomatoes, onion and peppers to a pot.
Mix in sugar and citrus juice.
Bring to a boil and then immediately turn the heat to low and let it simmer gently until it’s nicely thickened, about 2 hours.
Let it cool completely before refrigerating. (More detailed instructions are below.)
What does it taste like?
This recipe combines so many of my favorite things — it’s spicy, sweet, has a lovely soft texture, but with tiny bits of crunch (from the onion), and even though it’s sans fat of any kind, I would call it rich. The flavors are deep and intense.
Can you make this without the peppers?
Sure! You can omit the peppers all together, or you can use another hot pepper, like jalapeños.
Sweet Tomato Preserves Uses
- It’s amazing on toast.
- I love it served on a cheese board.
- How about dolloped on vanilla ice cream. (Yes, really!)
- And it’s fabulous when added to dishes like the one below.
Sweet Tomato Preserves with Serranos are the star of my Sweet and Spicy Tomato-Mango Goat Cheese Appetizer. If you’re entertaining at all during these last couple of weeks of summer, I’d suggest giving this a go.
However you decide to use it, enjoy!
Sweet Tomato Preserves Recipe with Serranos has a kick of heat and is ideal to use up your summer tomatoes from the garden -- but, you can make it all year long. It'll enhance anything you add it to!
Makes approximately 3 cups
- 3 pounds fresh tomatoes washed and dried, stemmed and cut into large chunks
- 1/2 cup yellow onion, finely chopped
- 2 approximately (3-inch) serrano chile peppers, stems, seeds and membranes removed
- 1/2 cup granulated sugar (see notes)
- 2 tablespoons freshly squeezed lime juice
Add the tomatoes, onion and peppers to a medium-sized sauce pot.
Sprinkle with the sugar and drizzle with the lime juice. Mix well and turn the heat to high.
Bring to a boil and then immediately turn the heat to low and let it simmer gently until it's nicely thickened, about 2 hours.
Let the preserves cool completely before refrigerating. (Wrapped tightly, this will keep in the refrigerator for about 3 weeks.)
In the middle of the summer, tomatoes should be super sweet, so less sugar is needed. If at the end of the cooking time, it's not sweet enough for you, you can add more sugar, and let it cook a bit longer. (I've used up to 1 cup.)
If you find yourself with tons of tomatoes, make as much of the preserves as you can at once! Here is a guide to Sterilizing Jars for Preserves.