The Erie Cook Book Revisited: Tomato Dates

Morgan Yezzi

In 1881, the time of the publication of the Erie Cook Book, imported dates were difficult to procure and when one could, they were likely prohibitively expensive. Enter tomato dates u2013 a way to use up the bounty of summer while creating a sweet, affordable, date-like substitute.

I make an exception for any recipe where the tomato takes center stage as a dessert, and on page 186 of the 1881 Erie Cook Book, Laura Sterrett presents a bombastic method to preserve the primadonna of summer: the tomato. More of a savory date than a sweetened tomato, these bites are perfect to share over supper or spread onto the ever-poetic hunk of crusty bread. I've anticipated these all summer. I'm thrilled with how they turned out, and something tells me I'll be even happier come November.

1 pint cherry tomatoes

1 1/2 cups brown sugar

1/2 teaspoon of kosher salt

Powdered sugar for storing

Place the cherry tomatoes in boiling water. Remove the tomatoes with a slotted spoon after 5 minutes and submerge into a bath of ice water. Cut a small slit into the bottom of the tomato and gently squeeze the skin off, keeping the tomato intact. Discard the skin. In a small saucepan over medium heat, add the sugar and peeled tomatoes. Cook for 30 minutes, stirring gently every so often. You're getting close to the end of their cook time when the tomatoes start sticking lightly to the bottom of the pan.

Remove the tomatoes from the syrup and set out to dry in the sun all day or on the countertop overnight.

Toss the tomatoes in powdered sugar until coated and store in a glass jar.

Recipe by Laura Sterrett, revision by Morgan Yezzi