Spiced Tomato Jam
- ACTIVE: 30 MIN
- TOTAL TIME: 1 HR
- SERVINGS: Makes about 2 1/2 cups
When his restaurant's gardens produce a bumper crop of heirloom tomatoes, chef Sheamus Feeley makes this tangy marmalade by the gallon, using it as a glaze for meat loaf, a condiment for pork chops or a garnish for goat cheese spread on toast. "As a Southern boy, I love anything sweet and sour, like barbecue sauce," he says.
- 2 1/2 pounds ripe tomatoes, peeled and coarsely chopped
- 1/2 navel orange, thinly sliced and seeded
- 1/2 lemon, thinly sliced and seeded
- 1 cup sugar
- 2 tablespoons cider vinegar
- 1 tablespoon ras el hanout (see Note)
- 1/2 tablespoon finely grated fresh ginger
- In a large saucepan, combine the tomatoes and the orange and lemon slices with the sugar, cider vinegar, ras el hanout and ginger and bring to a boil. Simmer over moderate heat, stirring often, until thick and jam-like, about 45 minutes. Let cool and season with salt.
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