Recipe: Tomato Preserves

Noreen, Illinois I'm not sure if this might be what you are looking for or not. It sounds to me like it may be similar to apple butter. This recipe is from my Joy of Cooking which was printed in 1967 but the first copyright date was 1931 so maybe this will help you.

Tomato Preserves

* It says to please read About Making Preserves so here is that first. "These, like jams, need only one cooking and can be made by several methods. The fruit (tomatoes) can be placed in a crock or stainless steel pan in layers with equal parts of sugar, ending with the sugar layer on top, and allowed to rest covered for 24 hours. It is then brought slowly to a boil and is simmered until the fruit is clear. Or, the fruit can be placed with a very small quantity of water in a heavy stainless or enamel pan with sugar. Allow 1/2 to 3/4 cup sugar per cup of fruit, depending on the sweetness of the fruit. The sugar and fruit are then brought slowly to a boil and simmered until the fruit is translucent. In either case, should the sirup not be thick enough, the fruit may be drained, put into sterile jars and kept hot while the sirup is simmered to the desired thickness. It is then poured over the fruit. Seal and store in a dark cool place."
It seems to me that you would just want to continue to cook the following until it is the consistency of apple butter??!?

1 lb. tomatoes (This must assume that you know to peel them and maybe cut them up??!?)
"Yellow tomatoes may be used with especially fine results."
Cover tomatoes with an equal amount of sugar. Permit to stand for 12 hours. Drain the juice. Boil until the sirup falls from a spoon in heavy drops. Add the tomatoes and the grated rind and juice of 1 lemon or 2 thinly sliced seeded lemons, and 2 oz. gingerroot or preserved ginger or a 4 inch stick of cinnamon. Cook the preserves until thick. I notice that cloves and allspice are called for in apple butter, as well as cinnamon but this tomato preserve recipe only calls for cinnamon or ginger.

I don't know if this any help, Noreen. I hope that someone else may be able to give you a better, more detailed recipe. I checked everything I had on canning and this is the only recipe even close that I could find for you.