Spiced Tomato Jam

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Have you ever gone to a restaurant and had something that you wish you could replicate at home? Have you ever actually replicated it at home?

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The whole reason I love to go out to eat is to try new things; to eat things I wouldn’t normally make. That is, until I come across something so tasty, so addictive, I need to remove the novelty of the restaurant stigma and make it for myself.

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This tomato jam was an unexpected surprise. After ordering calamari at a restaurant, not expecting anything exciting or glamourous (as fried calamari rarely lends anything memorable to a dining experience) I discovered this red condiment resting underneath the (surprisingly) light and crispy squid rings. It was so sweet, and so complex in flavour; it was as if ketchup and red pepper jelly had a baby and this condiment was born.

After sopping up the remaining sauce on the plate with my fingers bread, realizing I hadn’t actually spoken or stopped eating since the appetizer arrived, I knew this jam and I would meet again.

Spiced Tomato Jam

Adapted from Food and Wine

Makes about 1 cup

  • 1 tablespoon unsalted butter
  • 2 tablespoons finely grated fresh ginger
  • 2 garlic cloves, minced
  • 1/4 cup cider vinegar
  • 1 cinnamon stick
  • 2 cups fresh or canned tomatoes /35 ounces
  • 1/4 cup light brown sugar
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ground cloves
  • 1/4 cup honey
  • Salt and freshly ground black pepper
  1. Melt the butter in a saucepan. Add the ginger and garlic and cook over moderately high heat, stirring, until fragrant. Add the vinegar and cinnamon stick and cook until reduced to a glaze, about 1 minute. Stir in the tomatoes, sugar, cumin, cayenne and cloves. Reduce the heat to low and cook, stirring occasionally, until the liquid has evaporated, about 1 1/2 hour. Discard the cinnamon.
  2. Stir in the honey and season with salt and black pepper, let cool
  3. Optional Transfer the mixture to a food processor and puree until smooth.
  4. The jam can be refrigerated for up to 4 days. Let return to room temperature before using.
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One response to “Spiced Tomato Jam

  1. Pingback: Polenta Two Ways | the window sill·

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