Skip to main content

Spicy Tomato Jam

Little pot of bubbling goodness seeks lentil patties, sweet potato fries, or pretty much anything else.

I recently made this recipe from Crumb Blog for lentil patties with tomato jam. The lentil patties were pretty good, but the tomato jam was really something to write home about.

It's one of those foods that makes you feel warm, even when it's cold. It has just the right balance of sweetness, acidity, and spice. The mustard seeds are a must (haha, mustard seeds). Their crunch, and the little burst of toasty peppery flavor that follows, are amazing in contrast to the rest of the flavors. The next time you're tempted to put ketchup on something, consider this instead. 

I have a little bit of this gold left over in the freezer. I'm thinking I may thin it out with vegetable broth and use it as a sauce for a stir-fry. Stay tuned for the results.

The only change I made to this recipe was upping the amount of mustard seeds. I think 1 tsp is the perfect amount to make sure you get some crunch in each bite. I also changed the point at which the cumin and red pepper flakes are added. I think sauteeing them with the garlic, shallot, and ginger for a moment before adding the liquids makes them more flavorful.

The Recipe:
2 tb olive oil
1 clove garlic, minced finely
1 shallot, minced finely
2 tb ginger root, grated
1 tsp mustard seeds
1 tsp cumin
1/2 tsp red pepper flakes
1/2 c cider vinegar
28 oz tomatoes, crushed
1/2 c brown sugar
  • In sauce pan, saute garlic, shallot, and ginger in oil for 2-3 minutes. 
  • Add mustard seeds and cook 2 minutes.
  • Stir in cumin and red pepper flakes and cook 30 seconds.
  • Stir in the remaining ingredients. 
  • Simmer, uncovered, for 45-60 minutes until the jam is thick and glossy like ketchup. Stir occasionally so the bottom doesn't burn.

The Verdict:
Overall grade: A
Overall reason: Adds warm spiciness to anything that would normally get ketchup.
Time to prepare: 10 minutes of work, 60 minutes total
Husband quote: "It's sweet and spicy, like you."



Labels

Labels:

Comments

  1. UnknownFebruary 24, 2013 at 10:59 AM

    I, too, was rather impressed the first time I made tomato jam. So much flavor! I will have to look back at the recipe I used. I think it was similar, but with no mustard seeds, and given your recommendation, I might have to try it with those next time.

    ReplyDelete

Post a Comment

Popular posts from this blog

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.
2 comments
Read more

Red lentil dal

Was too excited to eat it, will photograph next time. This dal is perfect. Most of us took seconds, and I'm really excited to eat the last portion that's sitting in the fridge right now. The accompanying salad is really great for adding texture, crunch, and acidity to the meal. I wouldn't skip it. I got it from  Tea for Turmeric  and prepared it pretty much as written, but doubled and with none of the optional ingredients. This recipe doesn't mention any seasoning/dressing on the salad, but adding lemon and salt to it really brightened things up. The Recipe: (from Tea for Turmeric) 2 c red lentils splash of avocado oil 2 tsp cumin seeds 2 small onions, finely chopped 1 inch ginger, grated 4 small tomatoes, chopped 2 thai chilies, minced 2 tsp cumin powder 2 tsp coriander powder 1 tsp cayenne 1 tsp turmeric 2+ tsp kosher salt 2 tsp lemon juice 1/2 c cilantro, chopped For serving: basmati rice and plain yogurt Salad ingredients: 1/2 english cucumber, sliced 10 cherry toma...
Post a Comment
Read more

Roasted Brussels Sprouts with Gochujang Sauce

  In a world without a toddler, I would have taken the extra second to properly slice/sprinkle that green onion. This recipe started with extra brussels sprouts (left over from  the best Caesar salad ) and my perpetual craving for Korean food. I searched "brussels sprouts banchan" for ideas, and  this recipe from Minimalist Baker  looked delicious. I ended up barely following the recipe (improvised my sauce, roasted instead of stir-frying), but I appreciate the inspiration. In a world without a toddler, I would have moved these to better light. I roasted tofu at the same time, and just plopped the sauce (and sesame seeds) over everything at the end. Easy. Also, look at my little banchan plate! I painted it myself at the paint-your-own-pottery place. I also grew those radishes on the left. The Recipe: 1 lb brussels sprouts, quartered and stems removed 1 tsp neutral oil 1 tsp kosher salt 1/4 c gochujang paste 1 tb sesame oil 1 tb soy sauce 1 tsp rice vinegar 3 tb maple...
Post a Comment
Read more