Tomato Jam
12 eachTomatoes, peeled, seeded, diced
1 cupRice Wine Vinegar
1.25cups Sugar
2eachGarlic Cloves, smashed
1 eachShallot, sliced
4“Ginger, peeled and cut into 3 pieces
1TKosher Salt
1tCracked Pepper
Method:
•Core and score the tomatoes. Blanch them in boiling water until skins blister. Next, move into an ice bath to stop the cooking.
•Peel the tomatoes, and discard the skins.
•Cut the tomatoes in half across the center, not lengthwise. Squeeze the seeds out through a strainer saving the natural juice. Cut the tomatoes up into chunks.
•Combine the tomatoes with the reserved juice and all ingredients into a wide, heavy bottom pot. Stir to dissolve most of the sugar and bring to a boil.
•Continue to boil until most of the liquid is cooked out. Reduce to medium heat and continue cooking until almost dry.
•Carefully remove the ginger pieces from the tomatoes and discard. Move the jam into a blender and process until smooth.
•To finish the jam, pour it back into the pot and bring it back to a simmer. Continue cooking on low heat until completely dry. The jam will become very thick and very dark red.
Notes:
•Store this jam for up to several weeks in the refrigerator and is also an excellent recipe for canning.
•Pairs great with seafood, almost anything off of the grill and of course white wine.
Zermatt Resort Z Chop Haus is at 784 West Resort Drive in Midway. (435) 657-0180. You can also visit:
http://www.zermattresort.com.
