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Tomato Jam

Since our tomatoes have started to come in, I was looking for a different recipe to try. This was in the paper the other day so here it is, courtesy of our Ashland food Co-op.

  • 1 Tbls Olive oil
  • 1/2 cup of diced red onion
  • 1 teas minced fresh rosemary
  • 1/4 teas sea salt
  • 3 tbls brown sugar
  • 1 teas orange zest
  • 1/2 teas oregano
  • 1/2 teas basil
  • 1/2 cup red wine vinegar
  • 3 tomatoes diced

Heat the oil and brown the onion with the rosemary and salt. Add the brown sugar, zest, oregano, basil & vinegar. Reduce to a thick glaze. Add tomatoes and cook down another 10 min or so.

Tomato JamSo typical me, I didn't have all the ingredients like fresh oranges and I didn't measure, I just cooked the onion and blanched whole tomatoes and threw a bunch in the pot to cook down. It took longer to cook because of the amount but it turned out really well.
It's going to be fab on burgers, roasts, goat cheese crostini, just about anything ! I put it in containers to freeze and I think I'll make some more this week.

TESTIMONIALS
“I can’t recommend this trip highly enough. Lorraine is a great tour leader with inside access that she has developed over the years. You can do things with her that you could never do on your own. Her connections open doors, like the wonderful dinner that we had a in a private home only available to friends and family.”
–Jeffery Anne T., Aptos, California

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Lorraine d’Entremont Rawls
1761 Foss Road, Talent OR 97540
PHONE:  541-601-6150
EMAIL:  info@wildprovence.com

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