All Purpose Tomato Jam
By: Carla
Published: Friday, April 30, 2010 - 10:33am

Ingredients




1 tablespoon extra-virgin olive oil
2 smalls cloves garlic, minced
1 piece ginger, peeled and minced (1 tablespoon)
1 small red onion, peeled and finely diced
1 can (28 ounces) plum tomatoes
1/2 cup red-wine vinegar
1/4 cup honey
1/4 cup firmly packed brown sugar
1/2 teaspoon ground ginger
Pinch of ground cloves
2 cinnamon sticks
2 star anise

Preparation

1 In a medium saucepot set over medium heat, heat olive oil, add garlic, ginger, and red onion, and saute until translucent. 2 Add tomatoes, breaking them up with a wooden spoon. 3 Add vinegar, honey, brown sugar, ginger, cloves, cinnamon, and star anise. 4 Simmer, stirring occasionally, until tomatoes have dissolved and liquid has evaporated, 60 to 75 minutes. 5 Discard cinnamon sticks and star anise before serving. 6 This jam may be stored in an airtight container in the refigerator for up to 2 weeks.

About


This is a fabulous jam that has so many uses.
Adapted from Martha Stewart Living July/Aug 2000
found here at
http://www.marthastewart.com/recipe/best-tomato-jam

Comments:
Jennifer, Singl...

What would you use a tomato jam for?
Carla

Please check my blog for my favorite useage. It can be a topping on anything; sandwiches, stuffed peppers, stuffed cabbage, eggs, even on buttered toast in the morning. It has unlimited possibilities and is up to your own imagination.