Marmellata di Pomodori

I have had this tomato marmalade recipe kicking around in my head for awhile---a few years, actually. It's based on one my mom used to make, with sugar, spices, and lemon peel. She used green tomatoes but I wanted to try it with red.

Turns out, this is the tomato marmalade of my dreams ~ thick and shiny and gloriously red, it tastes of late-summer tomatoes and bright lemon, and has a spicy kick from chili peppers, cloves, and fragrant bay leaf.

Spread this on crostini and top with a sharp or pungent cheese; then pop it under the broiler for a couple of minutes, just until the cheese is bubbling and beginning to brown. Or spread it on your favorite panino, on a smoked turkey and cheddar cheese sandwich, or even a ham biscuit.

MARMELLATA DI POMODORI {Tomato Marmalade}
Makes 2 to 2 1/2 pints

Ingredients
5 pounds ripe plum tomatoes, washed
2 cups sugar
Juice and peel of 2 large lemons (peel should be cut into strips)
1 to 2 tablespoons good balsamic vinegar
1 teaspoon sea salt
8 whole cloves
2 bay leaves
2 chile peppers, minced

Instructions
1. Wash and sterilize five 1/2-pint (240-ml) glass jars by immersing them in boiling water for 10 minutes. Wash the lids in soapy water.

2. Cut the stem end off the tomatoes. With a vegetable peeler, slice the skin off the tomatoes in strips. Cut them in half lengthwise and push out the seeds with your thumb (I do this over the sink). Cut the tomato halves in half again lengthwise, and then cut each quarter into 3 or 4 pieces. Toss the tomato pieces into a heavy-bottomed non-reactive pot as you go.

3. Measure the remaining ingredients into the pot with the tomatoes. Set the pot over medium heat and bring to a simmer. Cook at a fairly lively simmer for 60 to 90 minutes or until the marmalade is glossy and thick enough to spread. Be sure to stir often to prevent burning.

4. Spoon the marmalade into sterilized jars and process in a boiling water bath for 15 minutes. If you don't feel like going through the trouble of processing, store the marmalade in the refrigerator, where it will keep for at least a month.