Green Tomato Confit
Nutritional values
(Percentage of daily recommendation)
| Calorie | 536 cal. | (26 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 126 g | (84 %) | ||
| Sugar added | 120 g | (480 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 12 μg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 549 mg | (14 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 125 g |
Preparation steps
Rinse the tomatoes and remove the core. Season with salt and pepper, and add to a pot. Add the vinegar and 375 ml (approximately 13 ounces) of water. Bring to a boil, reduce the heat, and simmer for 45 minutes. Remove the tomatoes, and drain well in a colander. Remove the water from the pot, then return the tomatoes to it. Rinse the lemon, pat dry, and finely grate the peel with a zester. Add the sugar to the tomatoes. Bring to a boil slowly, stirring gently so the tomatoes don't become crushed.
Transfer the tomatoes into a large jar. Boil the syrup until thickened. Pour the syrup over the tomatoes, cool completely, and infuse for 3-4 days. Drain the syrup, boil again, and return to the tomatoes. Seal tightly, and store in a cool and dark place.
