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Tomato Jam Recipe
1) Core and peel the tomatoes
2) Cut the tomatoes into 1/2 pieces (note 5)
3) Peel the garlic and ginger, rough chop into smaller pieces
4) Puree garlic, ginger, chilies and fish sauce
5) Add puree, sugar, and vinegar to a non-reactive sauce pan (stainless is one)
6) Add tomatoes, then slowly bring to a boil
7) Cook 30-40 minutes, stirring occasionally to keep from sticking to the bottom of the pan
8) Pour into hot, sterilized glass jars and cover with sterilized hot canning lids
9) Follow canning procedures for longer storage, otherwise this way will keep for no more than a month to six weeks max
1) The Trust tomato I used is pretty neutral in terms of balancing acidity with sweetness. Because of this, the recipe is balanced between the amounts of sugar to vinegar. To balance your tomatoes, try adding more of one ingredient than less of the other.
2) How hot you want it depends on you. I used 3 red chilies for the batch today
3) Add more if the acidity is higher
4) Add more vinegar if the tomatoes are sweet.
5) Mine didn't set as well as I hoped because it was just made this morning and probably because I didn't remove the seeds, which added more juice, I suppose. Cooking longer could reduce it, but the longer cooking time may affect the taste.
Basic Tomato Sorbet
*From recipe published in The Virginian Pilot July 16, 2006
Makes six ½ cup servings
Prior to juicing tomatoes – place an 8-9” metal pan in the freezer to chill
To make simple sugar:
Mix together sugar and water, heat, while stirring constantly, until all sugar has dissolved. Remove from heat and let simple sugar mixture cool.
Juice tomatoes* (of your choice) to make 2 cups of juice. If you don’t have 2 cups of juice, add another fruit juice of your choice. (Lemon, Lime, Orange, Apple etc….) Mix together with cooled simple sugar mixture and lemon juice (see variations).
Pour the mixture into the chilled pan, return to freezer. Freeze until ice crystals being to form around the edges (about 45 minutes). Stir the frozen edges into the liquid center. Return the pan to the freezer, stirring every 30 minutes or so until all the liquid freezes firmly but not solidly. (About 3-4 hours)
Working quickly, break the frozen sorbet into pieces and place in a food processor or blender. Process until smooth.Pour into plastic freezer container and freeze until firm (about 4 hours)
Variations for varieties
Chunky Watermelon Salsa
For those times you just don't have tomatoes ;-) From Bon Appetit, 1996
Using small sharp knife, cut peel and white pith from lime. Cut lime into 1/4-inch pieces. Place in medium bowl. Add all remaining ingredients to same bowl. Season with salt and pepper. Toss to blend. Cover and refrigerate at least 30 minutes. (Can be prepared 2 hours ahead. Keep refrigerated.) Serve chilled.
Read More http://www.epicurious.com/recipes/food/views/Chunky-Watermelon-Salsa-2288#ixzz223D8bYA4