We've all been there- that point in the season where you have so many tomatoes, that you don't know what to do with them all. You've canned, made BLT's, tomato pies, and sauces galore, frozen some, and given soooooo many away that your neighbors run when they see you coming! This recipe is one of my favorites for season's-end. If you're a seed saver, you can even use the carcasses from all of your seeded tomatoes.
6 lbs very ripe tomatoes (any color), chopped
5 lbs white sugar
1 tbsp or packet of wine yeast
1/2 cup raisins
1/2 cup white raisins
1 oz. cloves
1 gallon boiling water
Wash and rinse tomatoes and chop into 1-inch pieces, place all of the pieces, and juice into a large, sterilized glass vessel.
Chop oranges into similar-sized pieces and add to the tomato mixture. Be sure to add all of the juice.
Cover evenly with raisins and cloves, then top with the sugar and mash the ingredients gently. (Do not stir or mix.)
Pour the boiling water over the top, cover with a finely woven cheesecloth and let it cool to nearly room temperature.
Once it is about room temp, stir in the wine yeast carefully, re-cover with the cheesecloth and let it sit, undisturbed in a warm place for about 2 weeks.
At 2 weeks, strain the solids out through a double layer of cheesecloth or nylon, bottle, and cork.
Allow the bottled wine to condition in a dark, still, place for 3 months or more. (The longer you allow it to age, the dryer it will become.)