Sunday, March 27, 2011

Spicy Tomato Jam

I stumbled upon this recipe a few months ago when I had some extra tomatoes (yes, I know, that seems to be a common occurrence around here).  I had some friends coming over and thought I could make some sort of appetizer with these tomatoes.  Without really thinking about it, I threw them into a pot with tomato sauce basics-olive oil, vinegar, garlic, red pepper flakes and some salt and pepper and let it simmer slowly while I prepared the rest of the meal.  I let it pass the time frame where I could peel and blend them into some sort of dip, and even let them pass the tomato sauce stage, letting them sit there, gently releasing all of their sticky sweetness until the concoction turned into this intensely tomato-y flavored, spicy jam-like consistency.  It was phenomenal on top of some crusty bread and soft, thickly cut, cloud-like mozzarella. Please, if you have a carton of tomatoes in your fridge, throw them into a pot ASAP and try and stop yourself from licking the bowl and ruining your appetite!

What you'll need:
1 carton tomatoes
2 tablespoons vinegar (balsamic or red wine)
2-3 tablespoons extra virgin olive oil
red pepper flakes (as much or as little as you like to make it spicy)

Start by putting the carton of tomatoes into a pot with all of the ingredients
 Let the tomatoes simmer on low heat until they start to release their juices.  You can help this along by using a wooden spoon to smash the tomatoes a bit.
Keep an eye on the pot and stir every couple of minutes so the tomatoes don't stick to the bottom of the pot.  If it seems like they are, add some olive oil
After about 30-40 minutes, the jam will be totally done.  You'll know it's ready when its thick enough to smear on bread like jam!
Serve immediately and enjoy!!

1 comment:

  1. This looks gorgeous and a brilliant way to crack up the flavour of some of the less tasty tomatoes. I see it on a big chunk of cheddar, thanks!!