Tomato + Peach Jam

 
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INGREDIENTS

  • 4 plum or Roma tomatoes

  • 1 cup frozen peaches, diced

  • 1/2 cup diced onions

  • 1 garlic clove minced

  • 3 tablespoons olive oil

  • 1/4 cup sugar

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon fresh basil, chiffonade or chopped

  • 1/2 tsp. kosher salt (or to taste)

  • pinch cinnamon

PREPARATION

Remove the skins from the plum tomatoes by carving an X at the bottom of each tomato and then boiling in hot water for 60-90 seconds. Submerge in cold water and the skin should peel right off. Cut the tomato in half lengthwise, remove the seeds, dice up the tomatoes and set aside.

In a medium sauce pan, heat up the olive oil. Sautee onions on medium heat until translucent, about 5-7 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, peaches and sugar. Cook until the tomatoes and peaches have broken down into a jam or compote-like consistency, about 15 minutes. The frozen peaches should release some water but add a little water if the compote is sticking to the pan. You don’t want it to burn.

Add the apple cider vinegar, basil, salt and cinnamon. Adjust any of the seasonings until you find your perfect balance.

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RECIPE NOTES

I developed this recipe as we needed something foolproof to go with the burrata we serve at my restaurant, Terra and Vine. I love burrata caprese but finding decent tomatoes, even in the summertime, can be hit or miss. A sweet and savory jam, cooked and calibrated in advance, sounded like an easier way to go. The beauty of this recipe is that it uses regular Roma/plum tomatoes and frozen peaches and you can adjust the sweetness and acidity levels to suit your personal tastes. If you’re sugar averse, start with 1-2 tablespoons and then add more if it suits your taste. I would highly recommend taking the extra step to remove the skin from the tomatoes as they won’t breakdown and you don’t want chewy bits. The pinch of cinnamon leaves that hint of, hmmm…what is that? Even though we serve this jam with Burrata, it also goes well with meat and cheese or use it as a sandwich spread. Make a batch and keep it in the fridge, I’m sure you’ll find plenty of uses for it.

 
Alpana SinghComment