TOMATO JAM
This is not just a condiment for roasted meats or fish. It is a sandwich spread, a crudité dip, and a snack all unto itself, right out of the jar! Sweet and slightly spiked, this tomato jam is the perfect refrigerator staple to turn the ordinary into the extraordinary.
3 lbs tomatoes, coarsely chopped
1 small purple onions, chopped
¼ cup brown sugar
2 cups granulated sugar
1 tbs salt
2 tsp coriander
2 tsp cumin
¼ cup cider vinegar
Juice of 2 lemons
Bring all ingredients to a gentle boil in a large stock pot. Reduce to simmer once the mixture begins to bubble. Cook until thickened to a jam-like consistency, about 3 hours, and store in an airtight container or jar in the refrigerator for up to two weeks.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.