Tomato Jam with Rosemary and Saffron
This Piquant Delight Will Make Your Taste Buds Sing
This tomato jam recipe from blogger Michael Natkin's new cookbook, Herbivoracious, may cause flavor explosions in your mouth. It is that tasty.
Tomato Jam comes together very easily: just place all the ingredients in a pot and let it simmer away while you do other things.
I served this tomato jam with Natkin's Quinoa Cakes. Natkin also recommends using the tomato jam when making grilled cheese sandwiches or with his recipe for chickpea fritters.
Total prep & cook time: 1 Hr 30 Min
8 - 10 Servings (2 Cups)
Nutrition Data, 81g Serving: 72 cal, 18g carb, 0g fat, 177mg sodium, 1g fiber, 1g protein, 17g Sugars, low Saturated Fat, Cholesterol, good source Vit. A, Vit. C. Estimated glycemic load 11
Ingredients:
- 1 1/2 pounds ripe tomatoes, cored, peeled
- 1/2 cup finely diced white onions
- 2 Tblsp. fresh lemon juice
- 3/4 cup sugar
- 3/4 tsp. kosher salt
- 1/4 tsp dried powdered rosemary
- A pinch of hot red pepper flakes
- A pinch of saffron
- Freshly ground black pepper
Directions:
- Combine the tomatoes, onion, lemon juice, rosemary, sugar, and salt in a saucepan
- Season with a pinch of hot red pepper flakes, a pinch of crumbled saffron, and a few grinds of black pepper
- Bring to a simmer. (Plenty of liquid will come out of the tomatoes, so you don't need to add any water.)
- Adjust the heat and simmer until thick and syrupy, about 1 hour
- Taste and adjust the seasonings. You can serve this right away, or keep it covered in the refrigerator for up to 3 days. It tastes best at room temperature
Recipe Tips:
To peel the tomatoes core them and then blanch them by placing them in a pot of boiling water for around 10 seconds. Allow to cool slightly and then peel the skins of. They should come off easily.
The recipe does not call for seeding the tomatoes, but if you prefer your tomato jam without seeds simply quarter the tomatoes after peeling and then use your fingers or a spoon to scoop out the seeds then proceed with the tomato jam recipe.
Your comments & questions help improve our recipes, so don't be shy! Contact Us
