This is a flexible addition to just about any dish – lunch, dinner, snack, side – that came from one of our favorite restaurants. It takes a little bit of patience and time, but it is easy and great with fish, in a sandwich, as a condiment, added to pasta, and as a filler for many things. Once cooked down it can be used right away or placed into a jar and cooled and served cold.
This will be enough for a small (8-10 oz) jar. If you don’t mind it a little “chunky” then skip the blanching and peeling phase of this but if you want it smooth then blanch and peel the tomatoes.
For this you’ll need x6 Roma or plum tomatoes (seeds and pulp removed and diced well; optional: blanche, remove the skins and gently squeeze out the seeds and juice for a smoother jam), x3 or 4 garlic cloves (crushed and diced well), 2 Tbsp olive oil, 1/2 tsp lemon juice, salt and pepper.
In a skillet heat the oil over medium heat and gently sauté the garlic – tossing it around to make sure the oil is infused but that the garlic is not browned – 1-2 mins. Add the diced tomatoes and bring to gentle simmer. Add salt and pepper and lemon juice to taste and reduce the heat to low so that the tomatoes can cook down “low and slow.”
Cook for another 20-45 mins until smoothed and reduced and you like the consistency.
Remove from heat, cool and serve right away or place it into a jar for future use.
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