Green tomato salsa ii

1. Place tomatoes in a large cast-iron skillet.
2. Add apple, onion, sugar, jalapeno, ginger, lemon zest and salt and pepper.
3. Cook over low heat until thickened into a heavy paste, about 35 to 45 minutes.
4. Transfer to a glass or ceramic bowl.
5. Set aside to cool.
6. Store in an airtight container in the refrigerator for up to 4 days.
7. Just before serving, toss in the minced cilantro and season to taste with additional salt and pepper.
8. Yield: about 6 cups, depending on the size of the tomatoes.
9. Colomboi writes: "this is an old recipe from ""the new york times sunday magazine.
10. "" from alice colombo"s 09/21/94 "cook"s corner" column in "the (louisville, ky) courier-journal.
11. " pg.