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Tomato Jam

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

Serve with Ken Oringer's delicious Cuban sandwiches.

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Ingredients

  1. One 28-ounce can diced roasted tomatoes
  2. 1 teaspoon mustard seeds
  3. 1/2 teaspoon curry powder
  4. 1/4 teaspoon cinnamon
  5. Pinch of ground cloves
  6. Salt
  7. 1/4 cup plus 2 tablespoons white wine vinegar
  8. 1/4 cup sugar
  1. 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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