Move Over Catsup

Posted by on Jun 7, 2016 in Side Dishes | 0 comments

June; low clouds, then sun...  The roses are unhappy although, we are herding apricots again and certain tomato varieties are cranking.  While we wait for full sun to ripen other types, tomato jam is an original savory twist for me.

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Carla Hall grills two pounds of quartered tomatoes in a foil package with crushed red pepper flakes, rosemary, thyme, and garlic slivers as a first step, whereas I fundamentally accomplished the same roast in a hot convection oven.

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Pile the herbs on the bottom of heavy-duty foil;

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 place the prepared tomatoes on top adding salt, pepper and a drizzle of olive oil.

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Secure the package and place it on a sheet tray (I used a cast iron skillet).  Roast the tomatoes at 425 Degrees for about 25 minutes;

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open the pouch and lift the loose skins from each tomato.

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Discard the skins and branches; then slide the tomatoes and their juices into the cast iron skillet or a saucepan.

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Bring to a simmer and cook down the jam with sugar and vinegar, stirring occasionally, until thickened. About 40-45 minutes.

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Place the jam in a jar and cool completely.

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Carla serves the jam on johnnycakes (a cornmeal pancake).  I’ll be topping those mighty zucchini pancakes, avocado sandwiches, crostini, eggs, savory waffles, grilled corn, and maybe a pizza with this glossy slightly spicy agrodolce spin on concentrated sweetness and acid.

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