Friday, August 10, 2012

Tomato Jam

Seeds unsprouted still
Barren vines in Autumn chill
Heedless enjoyment

The perfect way to enjoy tomatoes any time of the year.  This is an absolute must-try as the "T" on a BLT.  It might just be your new favorite sandwich!  Also great on burgers and hot dogs.

Tomato Jam
Adapted from Well Done Chef

2-14.5oz cans diced tomatoes (or equivalent amount chopped & seeded fresh tomatoes)
2 tbsp olive oil
1 tsp Kosher salt
2 tsp minced garlic
2 tbsp grated onion
1/4 cup reserved tomato liquid
1/4 cup brown sugar
1/4 cup red wine vinegar
1/4 tsp ground black pepper
1/8 tsp cayenne

1.  Drain the tomatoes well (reserving 1/4 cup of the liquid for later use).

2.  In a small bowl, stir together the reserved tomato liquid, brown sugar, vinegar, black pepper, and cayenne.  Set aside.

3.  Place a large pan or Dutch oven over medium-high heat.  Once hot, add the tomatoes, oil, salt, garlic, and onion.

4.  Cook the tomato mixture, stirring often, until most of the liquid has evaporated and a fond begins to form on the sides of the pan.

5.  Stir the sugar-vinegar mixture into the pot.  Cook, stirring often, until the liquid has reduced and become somewhat syrupy.

6.  Transfer the mixture to a heat-safe bowl to cool to room temperature.  Pulse the mixture in a food processor to break the tomatoes into smaller pieces.

7.  Cover and chill until ready to use.

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