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| Tomato Jam
3 pounds paste tomatoes, peeled
2 tablespoons of olive oil
1 dash of sesame oil
1/4 teaspoon of turmeric
1 pinch ground ginger
Liberal pinch freshly-ground black pepper
1 teaspoon of cinnamon
1 small onion, grated
2 tablespoons of honey
Drizzle olive oil
Fry the spices (except cinnamon) in the oils. Add 1 cup water and bring to a boil.
Simmer with no lid for 10 minutes. Add the tomatoes and onions and cook 30 minutes to reduce. Add cinnamon. When a spoon scraped across the pan leaves a path, it is thick enough. Stir in
honey and a bit more olive oil, heating a bit to thicken again. This recipe yields ??
Recipe originally from Cree Sherman, a culinary-arts instructor at the
Disney Institute in Florida, as published in the Pioneer Planet,
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Dips & Sauces Cookbooks
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