- 4 cups very ripe cherry tomatoes
- 2 heads of garlic cloves, roasted
- 1 ¼ teaspoons Kosher salt
- Freshly ground black pepper to taste
- ½ cup of light brown sugar
- Pectin (See below)
To make about 3 cups, use a blender or food processor to pulse together 4 cups very ripe cherry tomatoes, the roasted cloves of 2 heads of garlic (wrap them in foil and bake at 325°F for about an hour until soft and lightly caramelized), 1 1⁄4 teaspoons Kosher salt, and freshly ground black pepper to taste.
If using Ball instant fruit pectin: Mix together 1⁄2 packet of the pectin with 1⁄2 cup of light brown sugar. Stir the sugar/pectin into the tomato mixture.
If using Pomona's Universal: Mix the brown sugar into the tomato mixture and then prepare the pectin by blending 3 fluid ounces of boiling water with 1 1⁄2 teaspoons pectin. Add this pectin liquid to the tomato mixture and slowly stir in 3 teaspoons of prepared calcium water.