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Saturday, September 22, 2012

Tomato Jam

GLUTEN-FREE | DAIRY-FREE

Make this savory spread while fresh, local tomatoes are still in season. Cinnamon, ginger, and clove add some warmth while chiptole adds a little smoky heat.

Most tomato jam recipes call for lots of sugar, but my recipe can be eaten unsweetened or slightly sweetened. You should try it unsweetened before you add the (small amount of) honey at the end. It's good unsweetened, but it's also good with a touch of honey to balance out the acidity of the tomatoes and lime juice.

This jam is full of healthy antioxidants, thanks to the tomatoes and turmeric (which also has powerful anti-inflammatory and anti-cancer activity).  I used fresh turmeric because I happened to have some, but you can use dried ground turmeric instead.

If you don't have chipotle peppers or if you don't like the smoky flavor, substitute another dried chili pepper. If you don't like your sauce spicy, leave it out entirely.

Serve this sauce for brunch with scrambled eggs or eggs on sprouted whole grain toast.


Or serve it as a condiment for sautéed tempeh strips and roasted meats.

4 large tomatoes, about 3.5 pounds, cut into uniform wedges
2 tbsp extra virgin olive oil, first cold pressing
Sea salt
Freshly ground peppercorn
Juice of 1 lime, about 3 tbsp
1 tbsp grated ginger
1 tbsp grated turmeric or 1 tsp dried ground turmeric
Pinch cinnnamin
Pinch ground cloves 
Pinch ground cumin
Pinch ground chipotle
2 tbsp honey (optional)

Preheat the oven to 350F.

Toss the tomato wedges with the olive oil and arrange them in two shallow baking dishes. Season with salt and pepper. Roast for 30 minutes, then stir. Continue roasting until the tomato wedges start to brown, about 15 minutes more, depending on the size of your wedges. Cool to room temperature.

Transfer the cooled tomatoes to a small saucepan. Pour the lime juice in the empty baking dishes and use a rubber scraper to stir up any brown bits before you transfer it to the saucepan with the tomaotes. Stir in the ginger, turmeric, cinnamon, cloves, cumin, and chiptole.

Use an immersion blender to purée the mixture until smooth. Cook over lowest heat until the mixture thickens and releases as much moisture as possible, about 10 minutes. Taste and adjust any of the seasonings if necessary. Add honey if desired.

Serve the tomato jam immediately or cool it to room temperature before transferring it to an air-tight container. Store in the fridge for a week for in the freezer for several months.

Yield: 1½ to 1¾ cups

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