1. Wash and prepare the tomatoes. After washing the tomatoes with 70-90% maturity using clean water, carefully remove the stems and scars using a stainless steel knife. Cut each tomato into halves and make 2-4 small incisions to extract the seeds and excess juice.
2. Hardening process. Prepare a hardening solution by mixing 0.2% sodium metabisulfite and 0.15% calcium hydroxide (quicklime) in water. Soak the seedless tomatoes in this solution for approximately 4 hours to firm up their texture and improve preservation.
3. Rinse and drain. After soaking, rinse the tomatoes thoroughly with clean water to remove any residual solution. Drain them well to prevent excess moisture from affecting the next steps.
4. Candying process. Place the drained tomatoes in a pot of boiling water for 3-5 minutes, then transfer them to cold water to cool down. After rinsing and draining, mix the tomatoes with a solution containing 30% white sugar and 2% honey. Let them marinate for 16 hours to allow the sugar to penetrate and infuse flavor.
5. Sugar syrup preparation. Transfer the candied tomatoes along with the sugar solution into a saucepan. Add an additional 10% granulated sugar and heat the mixture until it reaches a boil. Cook for 8-10 minutes to create a thick, sticky syrup that enhances the sweetness and texture.
6. Final sugar soak. Pour the tomatoes and syrup into a container, ensuring they are fully covered. Let them soak for another 8-10 hours to absorb more sugar and develop a richer flavor.
7. Drying process. Remove the tomatoes from the syrup, drain them well, and spread them evenly on a baking tray. Dry them in an oven preheated to around 60°C until the moisture content is reduced to about 18%, resulting in a chewy, preserved texture.
8. Packaging. Inspect the tomatoes to ensure there are no impurities or defects. Package them in food-grade plastic bags, seal them properly, and label as required for storage or distribution.
This method ensures that the tomatoes are preserved effectively while maintaining their natural flavor and texture, making them ideal for snacks or culinary use. The process combines traditional techniques with modern preservation methods to produce a high-quality, long-lasting product.
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