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Food & Wine Recipe

Tomato Jam

Contributed by Ken Oringer

ACTIVE: 10 MIN
TOTAL TIME: 1 HR 10 MIN
SERVINGS: Makes 1 1/4 cups

•HEALTHY
•MAKE-AHEAD

Serve with Ken Oringer's delicious Cuban sandwiches.

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One 28-ounce can diced roasted tomatoes
1 teaspoon mustard seeds
1/2 teaspoon curry powder
1/4 teaspoon cinnamon
Pinch of ground cloves
Salt
1/4 cup plus 2 tablespoons white wine vinegar
1/4 cup sugar

In a medium saucepan, combine the tomatoes with the vinegar, sugar, mustard seeds, curry powder, cinnamon and cloves and simmer over very low heat, stirring occasionally, until very thick and jamlike, about 1 hour. Season with salt.

Make Ahead The tomato jam can be refrigerated for up to 3 days.

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