Curiously, in Aix the tomatoes are mixed with eggplant. For this recipe chose firm, ripe tomatoes.
Drop the tomatoes in hot water for 5 seconds to loosen the skin and remove it with a sharp knife.
Cut the tomatoes in half and squeeze out the seeds. Place the tomato halves in a heavy-bottomed saucepan with the sugar and the lemon rind and juice. Bring to a boil and stir with a wooden spoon. Lower the heat and simmer, uncovered, for 1 hour, or until the tomatoes have become transparent and sticky. Remove the lemon peel. You may add rum before putting the preserves in sterilized jars and sealing.
Serve as a dessert with plain cookies or spread on toasted slices of homemade bread for a goûter or at teatime.
© 1990 Mireille Johnston estate. All rights reserved.