By Michelle Fabio
If everything has gone according to plan, and I hope it has, you’re swimming in tomatoes right now.
Before you crinkle your nose (not that you would, tomato lover that you are), this fabulous concoction was recently featured in no less than the New York Times when writer Mark Bittman shared his tale of trying tomato jam at a “notably inventive tapas bar in Barcelona called Quimet y Quimet.”
And so, upon returning home, Bittman tried his hand at making tomato jam, which he notes is great served by itself on bread and also with tuna, meat or white fish. He came up with a few guiding principles:
(1) You’ll need sugar “for the kind of gooey, sticky quality we associate with jam.”
(2) You’ll need something acidic; Bittman prefers lime.
(3) Spices make a big difference, and a hot pepper will offer the “bite” it needs.
See the complete recipe.
Have you ever eaten or made tomato jam?