curried tomato jam
it's officially summer here in denver. it's unbearably hot. it really makes me dislike the landlocked nature of this state. however, with summer comes bbq. and with bbqs come one of my favorite condiments, ketchup. it's what makes one of my favorite chefs, ivan orkin my favorite. in the steps to one of his recipes omu raisu, he takes a moment to talk about his love for ketchup.
anyways, this recipe isn't ketchup, but it's really good and celebrates summer and tomatoes. you can use any kind of tomato in it and its really hard to mess up. it pairs exceptionally well with cured meats and cheeses. it makes the best grilled cheese ever. i've added it to scrambled eggs with bacon and brie. it even got put on a bratwurst with caramelized onion and cream cheese (trust me on that one). it makes a great chutney when mixed with corn off the cob. it can add kick to a vinaigrette. i'll stop talking now but it is the jack of all trades tomato friend.
curried tomato jam
makes about 3 cups of deliciousness.
- 1 1/3 cups sugar
- 1 1/2 to 2 pounds ripe tomatoes (i used roma), cored and chopped into 1/2-inch dice
- large pinch salt
- grated zest of 1 lemon
- juice of 1 lemon (about 1/4 cup)
- 1 cinnamon stick
- 1/2 to 1 teaspoon cumin seeds, lightly crushed with a mortar and pestle
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 1 teaspoon curry powder
- 2 teaspoons crushed red pepper flakes, or to taste
- pour 1/3 of the sugar over the base of a heavy 9 x 13” pyrex or ceramic dish. layer half the tomatoes in the pan. sprinkle with 1/3 cup sugar, and top with the salt, lemon zest, lemon juice, cinnamon stick, cumin, coriander, turmeric, curry powder and red pepper flakes. top with the remaining tomatoes, followed by the rest of the sugar. let sit for 30 minutes.
- preheat the oven to 400 degrees f. place the pan, uncovered in the oven and let cook for 1 hour. the tomato juices should simmer actively. check every 20 minutes, spooning the juices over the top of the tomatoes.
- continue roasting and checking every 20 minutes—the tomato juices should begin to gel at 2 hours, but it could happen a little sooner or later. test the juices by spooning a little onto a plate, letting it cool, and running your finger through it. if it holds the line, the jam is ready.
- remove the jam from the oven and let cool. i eat this jam fresh, or put it into sterilized jars and keep it in the fridge for up to 2 to 3 months. to keep it longer you may can it or even freeze it.