This tomato jam is adapted from a recipe for a Moroccan chicken tagine. Sweet and savory, this jam is best served with hearty entrees. It is not suitable for home canning, so please don’t use this recipe to preserve your gorgeous summer tomatoes unless you first make sure to adjust the recipe, for your own safety’s sake!
Speaking of safety concerns, is that salmonella outbreak scare still on? If so, this is a perfect way to cook and eat all those tomatoes that aren’t safe to eat raw.
(I know these photos are too similar, but I’m feeling indecisive and can’t figure out which one I like better. I should probably ask one of the Flickr photo critique groups for help, really.)
(adapted from Couscous by Paula Wolfert)
5 lbs. tomatoes
A pinch of pulverized saffron
1/2 tsp ground ginger
1/2 tsp freshly ground black pepper
1 tsp minced garlic
1/3 C grated onion
1/4 C olive oil
3 tbsp tomato paste
2 tbsp minced fresh cilantro
Salt to taste
2 tsp ground cinnamon
4 tbsp dark honey (something like bamboo honey, maybe buckwheat, but nothing as bitter as chestnut)
2 C water (you can substitute vegetable or chicken stock for added complexity)
Blanch the tomatoes by dropping them into a pot of boiling water until the skins split. With a slotted spoon, transfer them to a bowl of cold water. This will make it easy to peel off the skins. Remove the seeds as well, then chop the tomatoes coarsely.
Place the tomatoes in a large heavy-bottomed saucepan along with the onion, cilantro, garlic, saffron, black pepper, ginger, salt, olive oil, tomato paste, water, and 1 tsp cinnamon.
Cook over high heat, stirring frequently, until the tomatoes cook down and the water is completely evaporated. Once this happens, the tomatoes will thicken drastically and begin to fry in the oil.
Stir in the honey and remaining 1 tsp cinnamon and cook for a few minutes more.