1. Wash and cut in half. Tomatoes that are 70-90% mature are first washed with clean water to remove any dirt or impurities. Using a stainless steel knife, the stems and scars are carefully removed. The tomatoes are then sliced into halves, and 2-4 small cuts are made on each half to extract the juice and seeds. This step helps in reducing moisture and preparing the fruit for the next stages of processing.
2. Firming treatment. A firming solution is prepared by mixing 0.2% sodium sulfite and 0.15% calcium hydroxide (quicklime) in water. The de-seeded tomatoes are then soaked in this solution for approximately 4 hours. This process helps in maintaining the texture and firmness of the tomatoes during subsequent steps.
3. Rinsing. After soaking, the tomatoes are rinsed thoroughly with clean water to remove any residual solution. They are then drained to remove excess moisture before moving on to the next stage.
4. Candying. The drained tomato halves are placed into boiling water for 3-5 minutes to soften slightly. They are then quickly transferred to cold water to stop the cooking process. After draining, they are mixed with a syrup made from 30% white sugar and 2% honey. The mixture is left to sit for 16 hours to allow the flavors to infuse and the tomatoes to absorb the sweet syrup.
5. Sugar infusion. The candied tomatoes are added back into the pot along with the sugar solution. An additional 10% granulated sugar is incorporated, and the mixture is brought to a boil for 8-10 minutes. This step ensures the sugar is fully dissolved and evenly distributed.
6. Soaking. The tomatoes are then transferred into a container filled with the same sugar solution and left to soak for another 8-10 hours. This allows them to absorb more sugar and develop a richer flavor and texture.
7. Drying. Once the soaking is complete, the tomatoes are drained and placed on a baking tray. They are then baked in an oven set at around 60°C until the moisture content reaches about 18%. This drying process helps in preserving the product and enhancing its shelf life.
8. Packaging. Finally, the finished products are inspected to remove any impurities or damaged pieces. They are then packaged in food-grade plastic bags, ensuring they are sealed properly for storage and distribution.
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