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JAM - Tomato Jam
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| Tomato Jam SERVINGS: MAKES 1 1/4 CUPS •F&W Serve with Ken Oringer's delicious Cuban sandwiches. | |
| One 28-ounce can | diced roasted tomatoes |
| 1 teaspoon | mustard seeds |
| 1/2 teaspoon | curry powder |
| 1/4 teaspoon | cinnamon |
| Pinch | ground cloves |
| Salt | |
| 1/4 cup plus 2 tablespoons | white wine vinegar |
| 1/4 cup | sugar |
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In a medium saucepan, combine the tomatoes with the vinegar, sugar, mustard seeds, curry powder, cinnamon and cloves and simmer over very low heat, stirring occasionally, until very thick and jamlike, about 1 hour. Season with salt.
MAKE AHEAD The tomato jam can be refrigerated for up to 3 days.
FROM A CHEF'S INCREDIBLE WINTER PICNIC
PUBLISHED DECEMBER 2009
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