Tomato Jam
Cynthia decided it was just un-scratch-worthy not to make her own tomato jam for her famous burgers so she conceived of this luscious, beautiful brick-red tomato jam.
做了🤓👩🍳
Tomato Jam
Cynthia decided it was just un-scratch-worthy not to make her own tomato jam for her famous burgers so she conceived of this luscious, beautiful brick-red tomato jam. Yup, it was just the thing to seal the deal on an already great burger. However, feel free to spread it on a warm piece of toast, slop it up with fries, spoon it over roasted chicken, or your favorite greens. It adds a bright sweet-and-sour counterpoint to any dish. Another bonus is that it’s made with canned tomatoes, so it can be made pretty much year-round
2 tbsp olive oil
2 cloves garlic, finely minced
1 shallot, finely minced
½ tsp mustard seed
½ cup cider vinegar
1/2 teaspoon ground cumin
1 can (796 ml / 28 oz) plum tomatoes, drained and chopped
½ cup brown sugar
2 tbsp ground ginger
½ tsp red pepper flakes
-
In a large saucepan set over medium-low heat, saute garlic, shallot in oil for 2-3 minutes, or until soft and translucent. Add the mustard seeds and continue cooking for 2 minutes, or until fragrant.
-
Stir in the remaining ingredients. Bring the jam to a simmer, then reduce the heat to medium-low. Cook, uncovered, for 45-60 minutes or until the jam is thickened, stirring occasionally to keep the jam from burning.
-
Let cool, then spoon into jars and refrigerate until ready to use (or for up to 2 weeks).
