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/ Raspberry Tomato Curd

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Raspberry Tomato Curd

recipe rating: 
4
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SERVING SIZE: 15


Ingredients
  • 2 1/8 pounds Raspberries
  • 1 cup Sugar
  • 7 1/2 fluid ounces Furmano's Crushed Tomatoes
Preparation
  1. In a small sauce pan, place Raspberries.
  2. Place pan over medium low heat, cover, and let sit for 10 minutes. Stir.
  3. If raspberries blend together, remove from heat. If not, continue cooking raspberries until they blend together completely and lose their identity.
  4. Next, stir in sugar and stir for an additional 3 minutes.
  5. In a fine mesh strainer, strain raspberry mixture using a rubber spatula to move through strainer. When there is a thick paste left on the strainer, stop and discard paste.
  6. To strained raspberries, add Crushed Tomatoes. Chill overnight.

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