Grating fresh tomatoes on the large holes of a box grater is the easiest no-peel, no-strain way to puree them. Here, F&W’s Kay Chun cooks down the puree into a sweet and tangy jam that’s great with grilled chicken, steak and burgers, or as a condiment on a cheese board.
Slideshow: Jam Recipes
1 1/2 pounds ripe tomatoes
1 teaspoon canola oil
1/2 cup finely chopped sweet onion
1/4 cup turbinado sugar
1 tablespoon unfiltered apple cider vinegar
1 1/2 teaspoons fresh lime juice
Coarsely ground black pepper
How to Make It
Working over a medium bowl, grate the tomatoes on the large holes of a box grater until only the skin remains in your hand; discard the skin.
In a small saucepan, heat the oil. Add the onion and cook over moderately low heat, stirring, until softened, about 5 minutes. Stir in the sugar, vinegar and tomato pulp and cook, stirring occasionally, until very thick, 12 to 15 minutes. Stir in the lime juice and a pinch of salt and season generously with pepper. Transfer the jam to a bowl and let cool completely.
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