GREEN TOMATO MARMALADE

When tomato season is just beginning, about the middle of July, I like to go to the farmers' market, where I can usually find green tomatoes to make this tasty garnish for all kinds of meat. It only takes patience; the tomatoes have to cook down until they're caramelized, about 2 hours. And don't skip step one. The tomatoes need to steep in the sugar and lemon juice overnight.

GREEN TOMATO MARMALADE

makes about one cup



1 lb green tomatoes, cored and roughly chopped

1/2 heaping C sugar

juice of 1 lemon

1. Combine all ingredients, cover and refrigerate overnight.

2. Place in a heavy saucepan over medium high heat and bring to a boil. Adjust the heat so the mixture is simmering steadily, but not boiling furiously.

3. Cook, stirring occasionally to prevent burning - this is important; watch it -  until the tomatoes are tender and sweet, at least 2 hours. Cool and refrigerate in a covered container. Will keep for at least a week. Bring to room temperature before serving. Goes well with most meats, chicken and even fish.