TOMATO JAM SESSION
Remember my culinary artist friend, Lise, from my "we no longer read the book, but sip wine and eat great food" Book Group (http://mydinnerswithrichard.blogspot.com/2009/10/i-love-meat-but.html) ??? A couple of weeks ago, we Book Group ladies were back at her house for a sipping/eating meeting and were treated to Lise's homemade tomato jam. Now, I'm sure there are tons of things you can do w/ tomato jam, but Lise's simple presentation was delicious. She served it w/ cheese... a pungent, adult breath cheese and a bit of chevre/goat cheese. You slather the jam onto a cracker, top it w/ your cheese of choice. Wow! The sugary jam plays so beautifully w/ the creamy, ripe, salt based cheeses, I had to have the recipe... for Richard, of course.
The very next time we had guests for dinner, he made it. We decided to serve it w/ crackers AND sliced baguette toasts (as sous chef, I slaved slicing and brushing oil on each slice, then broiling the baquette). How did it all turn out? Marvelicious! Now I want to share it w/ y'all...
Enjoy.
Ingredients:
2 pounds of roma tomatoes ( or better tomatoes if you have)
pinch of salt
1 teaspoon of cinnamon
Directions:
cook until very thick
Blend in a blender
Heat again and reduce some more til you get the consistency of tomato paste.
Serve with a strong cheese or goat cheese and baguette toasts and/or your favorite cracker.
As I said before -- ENJOY!
6 comments:
do you need to peel or seed the tomatoes ?
Just asked Richard and he said 'No.'
Love the photos of the whole process of making this--AND of the result!
And for some reason Google is refusing to accept my password today, so I'm 'Anonymous Dan' now and forever!
LOL -- you'll never be anonymous to me. Wish you were my photographer.
LOL -- you'll never be anonymous to me. Wish you were my photographer.
I loved your comment so much I had to reply twice ;o)
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