Bring a large pot of water to a boil. Score the tomato bottoms with an X. Plunge the tomatoes into the boiling water and blanch for 20 seconds to loosen their skins. Using a slotted spoon, transfer the tomatoes to a cutting board and let cool slightly. Peel the tomatoes. Halve them crosswise and remove the seeds. Cut out the hard cores. In a large, heavy pot, combine the tomatoes, sugar, ginger and cinnamon stick.
Set a strainer over the pot and squeeze the lemons into it; discard any seeds. Add the lemon halves to the pot and bring to a boil, stirring gently until the sugar is dissolved. Simmer over low heat, stirring occasionally, until the tomatoes are translucent and very tender, about 1 hour and 15 minutes.
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By Maureen Callahan. Recipe by Cooking Light July Save Pin Print More. Recipe Summary test Yield:. Nutrition Info. Per Serving:. Reviews 1. Sort by: Newest. Newest Oldest. Rating: 5 stars.
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