Take the sugar and tomatoes; put them over the fire (without peeling) in your preserving kettle, their own juice being sufficient without the addition of water; boil them until the sugar penetrates and they are clarified. They are then taken out, spread on dishes, flattened and dried in the sun, or in a brick-oven after the bread is taken out. A small quantity of the syrup should be occasionally sprinkled over them whilst drying; after which, pack them down in jars, sprinkling each layer with powdered sugar. The syrup is afterwards concentrated and bottled for use. They retain surprisingly their flavor, which is agreeable and somewhat similar to the best figs. Ordinary brown sugar may be used, a large portion of which is retained in syrup.