Mostarda of costoluto tomatoes
- Costoluto Gandini tomatoes 500g
- sugar 500g
- red wine vinegar 100g
- 2 bay leaves
- a clove
- essential oil of mustard
Perfect for parties or simply to accompany cheese and canapés at aperitif time. Delight your guests with this unusual and slightly spicy tomato mustard that will leave all the sweetness of the tomato in your mouth. Bon Appétit!
Wash the tomatoes thoroughly, cut them into wedges and sprinkle them with salt, leaving them to drain off the water for half a day. Separate the pulp from the water, and put it in a saucepan with the sugar, vinegar, 400g water, bay leaf and clove. Boil for 3-4 minutes, turn off the heat and leave to stand for 12 hours. Strain the syrup into a bowl and put the tomatoes in a jar. Add 10-12 drops of mustard essential oil to the syrup to taste, stir and finally pour it over the tomatoes. Close the jar and sterilise it for 25 minutes.