Not a true jam, but one of a series of “jams” made from various vegetables that are used as toppings, sauce enhancers, dips, or spreads for sandwiches.
INGREDIENTS:
½ brown onion, peeled and finely diced 4-6 medium sweet red peppers (Bell or Corno di Toro, or a mixture), grilled, peeled, and seeded 2-3 cloves garlic, peeled, de-germed and minced 4 medium tomatoes, seeded (whatever kind you wish, just use red so the color of the jam looks good) Salt and Pepper to taste 1 teaspoon fresh thyme or rosemary, minced Olive oil as needed White wine vinegar as needed
METHOD:
Cut tomatoes and peppers into ¼ inch pieces.
Heat a large sauté pan over medium-high heat and add 2 tablespoons of olive oil.
Sauté onions until soft, then add the garlic and salt, pepper and herbs.
Stir, and then reduce heat to low and cook until garlic is soft and the flavors have melded.
Add the tomatoes and cook down to a jam-like consistency. This can take up to 30 minutes or more.
Optional-Turn up heat and sear a little bit to add a smokey flavor to the jam but be careful to not burn the jam.
Taste. If it needs it, add a few drops of vinegar at a time to balance the jam’s flavor. It should be sweet, but should also have a little bit of tart to balance the sweet and to bring out the fruity qualities of the peppers and tomatoes.
When done, transfer to a clean jar and store in the refrigerator until ready to use. Keeps 7-10 days.
Chef’s Notes:
Use as a topping for pork, fish, or chicken. Use on toasted sturdy bread as an appetizer. Good with soft cheeses like goat crottin, really ripe Brie, or mascarpone. You can use this to “stuff” brie with for a party-use a thread or wire to halve a semi-ripe wheel of brie through the equator, slather the jam on the cut surface, and then re-assemble the wheel of cheese. Makes a good smear on sandwiches. Think fresh mozzarella, prosciutto, and arugula. If you wish to add a little heat, add 1 or 2 red jalapeño or serrano chilis when you grill the peppers and peel and seed them and add to the mix.
Yield: Around a pint
Source: Chef Andrew E Cohen
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