Thursday, October 30, 2008

Roasted Tomato Jam

Hopefully you now have a freezer full of roasted of tomatoes - if not get yourself out to the garden and collect what is left on the vines before the first freeze!
This recipe is adapted from one that was run in Food Day, but after a quick Google I have learned I am pretty late to the tomato jam love affair. Other recipes can be found here, here and here. You don't have to believe me, trust the web, this is an underutilized condiment. I have been adding the tomato jam to sandwiches, topping mozzerella on a cracker, on fried eggs or a burger. Can you tell I LOVE it?

My recipe starts with the previously mentioned roasted tomatoes. Lacking those, go for a handful of sundried tomatoes that have not been packed in oil. I have seen these near the pastas at Trader Joes.

Roasted Tomato Jam
olive oil
1 large onion, chopped small, but not too finely
3 garlic cloves, crushed
1 cup roasted or dried tomatoes, chopped coursely
2 cups chopped fresh tomatoes OR a large can of diced tomatoes (drained)
1/2 cup water
2 tablespoons balsamic vinegar
2 tablespoons brown sugar

In a large frying pan, caramelize onions in a drizzle of olive oil over medium - low heat. This should take at least 15 minutes. I like to put this on the back of the stove and cook dinner or something.
When the onions are beginning to caramelize add the crushed garlic, chopped roasted tomatoes, chopped fresh tomatoes, and water. Let this cook down for about 30 minutes until the it begins to thicken a bit. Add vinegar and sugar and cook 5 minutes more. If it looks like this give it another 5-10 minutes until everything cooks down a bit more. The finished jam is darker then this... but the flash makes it look lighter.
Spoon the finished jam into a jar or lidded bowl. It will last 2-3 weeks in the fridge.

PS. Can you tell I learned how to link! :)

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