At a recent James Beard dinner Hari and Jenneffer Pulapaka from Cress Restaurant in Central Florida served among other dishes a ricotta and spinach gnudi with green garbanzo hummus and tomato jam. Wanting to recreate that on the boat, I saw the recipe on the James Beard website and decided to give it a try. The tomato jam is relatively easy to make if a tad time consuming, plan on about an hour to make it. Roasting the tomatoes on high heat, about 400°F, not only quickens the process a tad, but also makes the skin easy to pinch off, and gives the tomatoes a more intense, smoky flavor.
Tomato Jam (adapted from Hari Pulapaka at the James Beard House)
Makes 6 fluid ounces
- 3 plum tomatoes, sliced in half
- 2 Tbsp. extra virgin olive oil
- 1/3 medium red onion, finely diced
- 2 tsp. garlic, minced
- 2 tsp. ginger, minced
- 1/4 red wine vinegar
- 1 Tbsp. raw sugar
- 1 Tbsp. basil, chopped
- Preheat oven to 400°F. Coat the tomatoes lightly with olive oil and lay flesh side down on an aluminum foil lined tray. Season with salt and pepper. Cook for about 30 minutes or until the tomatoes start to look charred and the skin starts peeling. Remove and let cool.
- Over low heat, sauté the onions, garlic and ginger for about 20 minutes, or until the onions are translucent and caramelized. Peel the skins off the tomatoes and add the skinless tomatoes to the saucepan. Add red wine vinegar and sugar, season with salt and pepper. Reduce sauce over medium-low heat for about 15 minutes, or until most of the liquid has evaporated.
- Let cool, then mix in chopped basil.