Vine-Ripe Golden Tomato Marmalade
Makes about 7 - cups

This delicious golden marmalade is an excellent accompaniment to any main course, from lamb chops to chicken to roast pork. Or if you wish, serve it alongside homemade corn bread for a great addition to any dinner menu. You may vary the type of yellow or orange tomato, as your garden dictates, and the results will be equally delicious, but I suggest using medium to large sized tomatoes rather than cherry tomatoes if you want to avoid considerable labor. This is not a heavily sugared marmalade and should be refrigerated to maintain its freshness.

6 pounds ripe yellow tomatoes
1 pound sugar
2 cinnamon sticks
1 star anise
3 cloves
With a sharp knife, score the skin of the tomatoes in an X on the blossom end. Place in boiling water for 15 to 20 seconds. (This may be done in batches) Plunge the tomatoes into a large bowl of iced water to stop the cooking process. Slip the peel off and remove any hard cores. Cut in half and squeeze out the seeds.

In a deep pot, combine the peeled tomatoes with the sugar, cinnamon, star anise, and cloves. Bring to a rolling boil then lower the heat to a simmer and cook for 1 1/2 to 2 hours, or until the tomatoes are falling apart and beginning to thicken. (This may take more time, depending upon the water content of the tomatoes.) Watch carefully to avoid scorching and stir often. Remove from heat when consistency is similar to a thick jam. Discard the cinnamon, star anise, and cloves. Store in airtight jars, refrigerated, for 2 to 3 weeks.

from James Waller, Executive Chef, Duck Club Restaurant, Monterey, California