Jul 30, 2008

Tomato Jam

I love tomato jam and to me its uses are endless. Growing up in the South we always had fresh vegetables from the garden so eating tomatoes here was like eating apples to most. Store bought tomatoes just do not compare to a garden grown tomato, do they? Go ahead and make a batch of this up. Eat it with biscuits or smother it all over your chicken or fish like do.

1/4 cup extra-virgin olive oil
1/2 Spanish onion, finely chopped
4 cloves garlic, finely chopped
Leaves from 2 rosemary sprigs, finely chopped
Pinch red pepper flakes
4 cups peeled, seeded, and roughly chopped plum tomatoes
Kosher salt and freshly ground black pepper

1. Heat 2 tablespoons of oil in a heavy bottomed saucepan over medium heat. Add the onion, garlic, rosemary and pepper flakes and cook, stirring, until soft and fragrant. Add the tomatoes and cook, stirring occasionally, until the tomatoes have given up most their water and turned a deep orange red, about 15 to 20 minutes. Whisk in the remaining 2 tablespoons of oil and season with salt and pepper, to taste.

Yields: 6 servings

Adapted from The Food Network

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