Tuesday, July 31, 2012

tomato jam.

truthfully, this isn't really a jam. it's more a happy accident of maple syrup, salt, pepper, olive oil, and fresh, fresh tomatoes.

plucked from the pages of super natural every day, a delightful cookbook by heidi swanson.



tomato jam

4 pints cherry tomatoes
olive oil
grade b maple syrup
salt
pepper

1. preheat the oven to 300 degrees.

2. slice the tomatoes into thin rounds - i try to get about 4 rounds per cherry tomato.

3. set the tomatoes in a large baking pan; you will want to spread them out as much as you can, so that the oven can work its magic.

4. pour some healthy glugs of olive oil over the tomatoes and toss them with your hands so that they are equally coated. the amount of olive oil you use will vary depending on the juice quotient of your tomatoes.

5. i add two capfuls [about 1 1/2 tablespoons] of maple syrup, but you can adjust this to your taste. toss again!

6. salt and pepper to taste. place the pan in the oven and bake for 2 hours. if, after two hours, your tomatoes aren't quite jammy, bake for another hour or so.

7. scoop tomatoes into a glass jar and top with some more olive oil. hypothetically, according to heidi, they will last for a week in the fridge.

mine usually only lasts two days.



1 comment:

HRA said...

How do you scientifically determine the Juice Quotient? What are some standard ranges I should be looking for? Is there any way to procure JC values from my merchant before purchase?

Thanks.