TOMATO GINGER JAM
Make and share this Tomato Ginger Jam recipe from Food.com.
Provided by PetsRus
Categories Sauces
Time 40m
Yield 1 1/4 cups
Number Of Ingredients 11
Steps:
- Cook shallot, ginger, garlic, salt, black pepper, and red pepper flakes in butter in a 10-inch heavy skillet over moderately low heat, stirring, until shallot is softened, about 5 minutes.
- Add sugar and cook, stirring, until dissolved.
- Add tomatoes and simmer over moderate heat, stirring occasionally, until thickened, 10 to 15 minutes.
- Cool jam to room temperature, then stir in lime juice and cilantro.
- Jam can be made 2 days ahead and chilled, covered.
- Stir in lime juice and cilantro just before serving.
Nutrition Facts : Calories 336.6, Fat 19.6, SaturatedFat 11.9, Cholesterol 48.9, Sodium 1431.2, Carbohydrate 40.4, Fiber 6.9, Sugar 24.9, Protein 6.2
TOMATO JAM
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 1 cup of tomato jam
Number Of Ingredients 0
Steps:
- Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.
TOMATO GINGER JAM
Categories Condiment/Spread Tomato Spring Gourmet
Yield Makes about 1 1/4 cups
Number Of Ingredients 11
Steps:
- Cook shallot, ginger, garlic, salt, black pepper, and red pepper flakes in butter in a 10-inch heavy skillet over moderately low heat, stirring, until shallot is softened, about 5 minutes. Add sugar and cook, stirring, until dissolved. Add tomatoes and simmer over moderate heat, stirring occasionally, until thickened, 10 to 15 minutes.
- Cool jam to room temperature, then stir in lime juice and cilantro.
TOMATO JAM
Good tomatoes and balance are crucial. You need sugar for the kind of gooey, sticky quality we associate with jam; otherwise, all you're producing is a tomato sauce, no matter how different the flavor is from the classic. Once you add that sugar, however, you need acid, because even though tomatoes are plenty acidic, they can't counter all that sugar. I tried lemon juice, vinegar and finally lime, deciding that I liked the last best.
Provided by Mark Bittman
Categories jams, jellies and preserves, project
Time 1h30m
Yield About 1 pint
Number Of Ingredients 9
Steps:
- Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
- Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 535 milligrams, Sugar 55 grams, TransFat 0 grams
MINIATURE CRAB CAKES WITH TOMATO GINGER JAM
Steps:
- Whisk together mayonnaise, egg, mustard, Old Bay, lemon juice, salt, pepper, and Tabasco, then gently stir in crabmeat. Chill, covered, 2 hours.
- Pulse cornflakes in a food processor until coarsely ground and put in a shallow dish. Form 1 heaping teaspoon crab mixture into a 1 1/2-inch-diameter cake (mixture will be very moist), then gently dredge in cornflakes. Make more crab cakes in same manner, transferring to buttered baking sheets. Chill, covered, at least 1 hour.
- Preheat oven to 400°F.
- Bake crab cakes in batches in middle of oven until crisp and golden, 8 to 10 minutes. Transfer with a spatula to a platter and top each with about 1/2 tablespoon tomato ginger jam.
TOMATO CHILE JAM
If ketchup put on $300 Japanese cult-brand jeans, this is what it would taste like: global, hip, sexy. This formula - infinitely adaptable, good with cheese, with fish, with spring rolls, as a chutney, as a sambal - began with the New Zealand chef Peter Gordon and was adapted by Darina Allen, the Irish cooking teacher. It appears in her book "Forgotten Skills of Cooking," the first book anyone interested in craft cooking should read.
Provided by Julia Moskin
Categories brunch, dinner, lunch, condiments, dips and spreads, sauces and gravies
Time 1h15m
Number Of Ingredients 7
Steps:
- Open the can of tomatoes and drain the liquid into a food processor or blender. Reserve the tomatoes.
- Slice 3 to 6 fresh red chile peppers (depending on their heat) and add to the blender or processor with garlic, ginger and fish sauce. Blend until smooth.
- Pour into a pan, add the diced tomatoes and vinegar and sugar. Simmer until thick and syrupy, about an hour. Natural pectin in the tomatoes gives the sauce its jammy consistency.
- When cool, transfer to containers or jars, and keep refrigerated.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 0 grams, Carbohydrate 43 grams, Fat 0 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 953 milligrams, Sugar 39 grams
TOMATO JAM
This condiment is a blend of tomatoes and spices; make a jar and keep it in your refrigerator to add flavor to all of your sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 12
Steps:
- In a medium saucepot set over medium heat, heat olive oil, add garlic, ginger, and red onion, and saute until translucent. Add tomatoes, breaking them up with a wooden spoon. Add vinegar, honey, brown sugar, ginger, cloves, cinnamon, and star anise.
- Simmer, stirring occasionally, until tomatoes have dissolved and liquid has evaporated, 60 to 75 minutes. Discard cinnamon sticks and star anise before serving. This jam may be stored in an airtight container in the refigerator for up to 2 weeks.
More about "tomato ginger jam recipes"
TOMATO-GINGER JAM - LIZ THE CHEF
From lizthechef.com
5/5 (1)Estimated Reading Time 2 minsServings 3Total Time 2 hrs
OLD-FASHIONED TOMATO JAM RECIPE - A SPICY …
From aspicyperspective.com
EASY SWEET AND SPICY TOMATO JAM RECIPE
From gritsandpinecones.com
TOMATO GINGER PRESERVES RECIPE | LITTLE HOUSE ON THE …
From littlehouseontheprairie.com
TOMATO JAM – FOOD IN JARS
From foodinjars.com
TOMATO-GINGER JELLY RECIPE - TOM COLICCHIO - FOOD
From foodandwine.com
MY EASY TOMATO JAM RECIPE - THIS FARMHOUSE WIFE
From thisfarmhousewife.com
TOMATO GINGER JAM - HEALTHY GREEN KITCHEN
From healthygreenkitchen.com
TOMATO JAM RECIPE - SERIOUS EATS
From seriouseats.com
37 FRESH TOMATO RECIPES FOR PEAK TOMATO SEASON
From allrecipes.com
TOMATO GINGER JAM · AUSTRALIAN KITCHEN
From australian.kitchen
MEATBALLS AND TOMATO SAUCE RECIPE, HOLD THE SPAGHETTI - THE …
From nytimes.com
TOMATO JAM RECIPE (SWEET & SAVORY) | THE KITCHN
From thekitchn.com
TOMATO JAM - JUST A TASTE
From justataste.com
GREEN TOMATO JAM RECIPE RECIPE WITH GINGER | URBAN COWGIRL
From urbancowgirllife.com
GINGERY MEATBALLS IN TOMATO SAUCE RECIPE - NYT COOKING
From cooking.nytimes.com
TOMATO CHILI AND GINGER JAM RECIPE - PLANT FOOD AT HOME
From plantfoodathome.com
TOMATO, GINGER AND CHILLI JAM - BIGOVEN
From bigoven.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #healthy #jams-and-preserves #sauces #condiments-etc #vegetables #dietary #low-cholesterol #low-calorie #low-carb #cooking-mixes #savory-sauces #healthy-2 #low-in-something #tomatoes #number-of-servings
You'll also love