Tomato Mincemeat

Posted in Family Recipes, Desserts
Tomato Mincemeat
This tomato mincemeat recipe is part of Grammie's recipe collection. It combines green tomatoes, apples, raisins and salt pork. The ingredients and cooking directions are retained as family history; the preservation advice previously on this page has been removed for food safety.

Food-safety note: Not a tested canning recipe

Do not use this recipe for home canning or room-temperature storage. It contains salt pork, and the previous directions to fill hot jars and seal them were not a tested canning process. A sealed lid does not establish that food is safe. Improperly canned food can cause botulism.

For shelf-stable mincemeat, follow a current, research-tested recipe and its complete processing instructions. The National Center for Home Food Preservation’s mincemeat recipe is a different recipe; its processing instructions must not be applied to this tomato-and-salt-pork mixture.

Ingredients

  • 1 peck green tomatoes
  • 12 large apples
  • 2 lbs raisins
  • 8 cups sugar
  • 1 tbsp salt
  • 2 tbsp ground cloves
  • 1 tsp ground nutmeg
  • 1 cup vinegar
  • 1 cup salt pork, finely chopped

Historical preparation

  1. Prepare the Tomatoes: Start by grinding the green tomatoes. Drain the excess liquid, then boil them briefly. Drain again to ensure they're as dry as possible.

  2. Grind the Additional Ingredients: Grind the raisins, salt pork, and apples into a coarse mixture. This combination will give the mincemeat its characteristic texture and flavor.

  3. Combine and Cook: Mix all the ingredients in a large pot. Add the vinegar, sugar, salt, cloves, and nutmeg. Stir well to combine. Bring the mixture to a boil, then reduce the heat and simmer gently for about 4 hours, or until thickened and reduced, stirring occasionally to prevent sticking.

Recorded yield: 14 quarts.

Tomato Mincemeat: Bridging Seasons and Traditions

Green tomatoes, apples and raisins give this family recipe its sweet-tart character, while salt pork reflects its traditional mincemeat ingredients. Keeping the recipe in this collection preserves a piece of family cooking history.

The Versatility of Tomato Mincemeat

One of the joys of Tomato Mincemeat lies in its versatility. Here are a few ways to incorporate it into your cooking:

  • As a Pie Filling: Swap traditional mincemeat with this tomato version for a surprising twist on holiday pies.
  • With Breakfast: Serve atop toast or swirled into yogurt for a sweet start to your day.
  • As a Condiment: Elevate roasted meats or cheese boards with its unique flavor profile.

A Nod to Nutrition

While Tomato Mincemeat is rich in flavor, it’s also a source of dietary fiber, vitamins, and minerals, thanks to the natural ingredients. Its high sugar content does mean it should be enjoyed in moderation, but it’s a delightful way to add a serving of fruits (and even a vegetable!) to your diet.

Nutrition Facts

  • Serving Size: 1 quart jar
  • Servings Per Recipe: 14
  • Calories: 504

% Daily Value

  • Total Fat: 10.8g (14% DV)
  • Saturated Fat: 4.3g (22% DV)
  • Cholesterol: 6mg (2% DV)
  • Sodium: 2813mg (122% DV)
  • Total Carbohydrates: 110.8g (40% DV)
  • Dietary Fiber: 12.7g (45% DV)
  • Total Sugars: 90.3g
  • Protein: 3.7g
  • Vitamin D: 0mcg (0% DV)
  • Calcium: 128mg (10% DV)
  • iron: 3mg (17% DV)
  • Potassium: 732mg (16% DV)

Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is an estimate and will vary based on ingredients and preparation.