TOMATO JAM

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Use sun dried tomatoes (not in oil) if you don’t have your own dehydrated ones.

Ingredients:

  • 1 cup dried heirloom tomatoes, crumbled or use sun dried tomatoes you purchased

  • ¼ cup EVOO
  • 1 Tablespoon reduced balsamic vinegar
  • 1 Tablespoon parsley, chopped
  • 1 Tablespoon shallots, minced
  • As needed sea salt and coriander

Method:

Place tomatoes in medium bowl and cover with boiling water; cover tightly with plastic film and steep for 30 minutes at room temperature; remove film and drain liquid, reserving for separate use; combine remaining ingredients and toss to incorporate; adjust seasoning; refrigerate so tomatoes have a chance to bloom; adjust consistency with reserved tomato water.






TO RECIPES

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