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. There are “real” tomato jams, and they all seem to use a 1:1 ratio of sugar to tomato. Not so here, where there is only a little sugar and some vinegar to enhance the tomato flavor. Use this for fish, flattened and bread pork chops, or poultry such as grilled or roasted chicken, or roast turkey thighs or turkey scallopine.
INGREDIENTS:
2 leeks, white only, cut into 1½-inch lengths, then sliced lengthwise into 1/8th inch wide strips, or ½ a brown onion, peeled and finely diced 2 cloves garlic, peeled, de-germed and minced 1 pound medium tomatoes, peeled and seeded (save the liquid from the seeding) and cut into ½-inch chunks Salt and Pepper to taste 1 large sprig fresh thyme or a 1-inch tip sprig of rosemary Olive oil as needed 2 tablespoons of white balsamic vinegar 1 scant tablespoon sugar
METHOD:
Heat a large sauté pan over medium-high heat and film well with olive oil.
Sauté leeks or 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 vinegar and reduce 50%. Add the sugar and cook until it has melted.
Add the tomatoes and toss to coat with the vinegar and sugar mixture. Pour any tomato liquid from the seeding process into the pan.
Cook down to a jam-like consistency. This can take up to 30 minutes. You can cook until the texture is homogenous, or until there is still some texture/chunks to the tomatoes. Just cook until the tomatoes are cooked through and sweet and any liquid in the pan has turned sticky. If the tomatoes are to the texture you like but there is a fair amount of liquid in the pan, remove tomatoes from the pan with a slotted spoon and cook the liquid down to a thicker, almost syrupy consistency and pour over the tomatoes. Remove the herb sprig when finished cooking the tomatoes and discard.
Optional-Turn up heat and sear a little bit to add a smoky 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 tomatoes.
Allow to cool to lukewarm or completely cool before using.
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 fish- especially roast or poached salmon or grilled halibut, pork, 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.
Yield: Around a pint
Source: Chef Andrew E Cohen
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