Sunday, February 15, 2009

Tomato Jam

Tomato Jam

1 container/pint of cherry tomatoes pierced with a knife
1-2 roma tomatoes roughly chopped
½ yellow onion finely chopped
1 large spoonful of tomato paste
1/8 or 1/4 cup of apple vinegar
4 – 6 large heaping s of sugar
Olive oil

1) Cover the bottom of a warm pot with olive oil
2) Once the oil is heated, sweat the onions until it starts to change color
3) Add the tomato paste and stir as to not burn the onions and paste. The paste will darken in color as the natural sugars starts to caramelize. This takes about 2 minutes
4) Add the tomatoes, 1/8 of the vinegar, 4 spoonfuls of sugar, and some salt. As it cooks, check to see if it needs more vinegar, sugar, or salt.
5) Bring the mixture to a boil and then reduce to medium or medium-low heat
6) Let it simmer for 15-20 minutes until a lot of the moisture is gone and the mixture is chunky. Stir once in a while.
7) You can add a spoonful of olive oil in the mixture once cool to round the flavors (but I usually don’t)

Serve with toasted bread
Great with cheeses (mozzarella, machego, Monterey jack, etc) and olive tapenades
Goes great with Spanish tapas like tortilla, broiled potatoes, and croquetas
Delicious with a simple grilled chicken and wilted spinach and garlic
Use in sandwiches like croissant with sharp cheddar cheese
Best at room temperature
Can last up to 2 weeks

For an Italian jam, you can add fresh tarragon and black pepper. Serve with crostinis and top with goat cheese
For a Southern jam, you can add red pepper flakes and fresh rosemary. Serve with biscuits
For spiced jam, you can add garlic, cinnamon, ginger, cloves, etc.
* Add herbs and spices into the pot at the same time as the tomatoes during the cooking process

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