Provence recipe made with immature tomatoes at the end of the season.
The green tomato jam has a slightly tart flavor.
At the end of the season, it is a little sad to see the last green tomatoes on the plants, little chance that they blush with the sun that declines and the time that is refreshing. They are then stored inside, behind a window so that they can still receive the sun’s rays while being sheltered from the weather. So as not to let them lose, the confituriers turn them into a delicious jam. It may surprise to find a tomato jam. But you are not unaware that tomato is a fruit. Long confined to the south where it was called ‘apple of love‘ because it was thought aphrodisiac. On the other hand, it was the Marseilles revolutionaries who, rising in Paris, put it in the spotlight and encouraged its culture. It took four centuries for her to be accepted.
The fresh, herbaceous flavors of green tomatoes blend perfectly with the aromatic scents of orange zest.
The green tomato jam is ideal for tasting or as an accompaniment to a fresh cheese. Try it on hot goat toast, a treat! Surprising on slices of roast pork lightly caramelized. Unforgettable with a Saint-Marcellin cheese.