Spiced Tomatoes

The following is the traditional Braselton family recipe for "Spiced" or "Cooked Tomatoes." It was given to us by Frances Braselton Gregory in Covington GA, on April 14, 2001.

• 8 c chopped tomatoes (2 qts)
• 3 c sugar
• 1-3/4 c apple cider vinegar
• 1-1/2 tsp cinnamon
• 3/4 tsp ground cloves
• 3/4 tsp allspice

Mix sugar, vinegar, and spices with tomatoes. Heat on medium and cook until consistency of marmalade. Requires frequent stirring to prevent sticking, especially near the end. Takes about 2 hrs. Seal in jam jars and enjoy with field peas, eggs, cheese, or anything your heart desires.

Some things we have modified for variety: (1) use only 2 cups of sugar—1 cup of regular sugar and 1 cup of dark brown sugar; (2) add chipotle powder to taste for a TexMex flare with a little heat. Also, this recipe works with green tomatoes when you have picked a batch of green tomatoes prior to the first frost.

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