This sweet, tangy jam is an easy and delicious way to use up some of your garden tomatoes. A chunkier, more flavourful version of ketchup, it makes the ultimate dip, sandwich spread or accompaniment to grilled meat and fried eggs.
- Portion size 2 servings
- Credits : Canadian Living Magazine: September 2013
- 1 tablespoon ripe olive oil
- 1 onion finely diced
- 3 cloves garlic minced
- 1 1/2 teaspoon pickling spice
- 1/4 cup balsamic vinegar
- 3 tablespoons packed brown sugar
- 1/2 teaspoon each salt and pepper
- 8 ripe tomatoes (about 1.125 kg)
MethodScore X in bottom of each tomato; plunge into large pot of boiling water until skin starts to loosen, about 12 seconds. Using slotted spoon, transfer to bowl of ice water; chill for 20 seconds. Peel off skins; score and chop to make 4-1/2 cups. Set aside.
In large shallow saucepan, heat oil over medium heat; cook onion, garlic and pickling spice, stirring often, until onion is tender, about 3 minutes. Add tomatoes, vinegar, sugar, salt and pepper; cook, stirring occasionally, until thickened and reduced to about 2 cups, about 30 minutes. Let cool.
Make-ahead: Refrigerate in airtight containers for up to 3 weeks or freeze for up to 3 months.
Nutritional facts per 1 tbsp: about
- Fibre trace
- Sodium 38 mg
- Sugars 2 g
- Protein trace
- Calories 17.0
- Total fat 1 g
- Potassium 70 mg
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 3 g
- Iron 1.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 2.0
- Vitamin C 5.0