Moroccan Spiced Tomato Jam
Ingredients:
- 2 pounds Sweet 100 cherry tomatoes, or other ripe, flavorful cherry tomatoes, stemmed
- 1 1/2 cups light brown sugar
- 1 1/2 cups granulated sugar
- 2 lemons, ends removed, halved lengthwise and sliced thin, with seeds removed
- 1/3 pound fresh ginger, peeled and sliced into coins
- 1 cup cider vinegar
- 1 tablespoon toasted cumin seed, ground
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground cloves
- Several scrapings of whole nutmeg
- Salt and freshly ground black pepper
- 1/2 teaspoon orange blossom water (optional)
Instructions:
Put cherry tomatoes whole in a saucepan. Add both sugars and cook over moderate heat, stirring, until the sugar dissolves. Add the lemons and 1 cup water and bring to a simmer.
In a blender, puree the ginger and vinegar. Add to the tomatoes, along with the cumin, cinnamon, cloves and nutmeg. Simmer briskly until mixture is thick, dark and flavorful and reduced to about 5 cups, about 1 hour. Season to taste with salt and a generous amount of black pepper. Let cool. Stir in orange blossom water, if using.
Aziza Restaurant
www.aziza-sf.com
5800 Geary Blvd
San Francisco, CA 94121
(415) 752-2222
Meals On Wheels of San Francisco
21st Annual Star Chefs & Vintners Gala
Featured chefs: Michael Minna, Traci des Jardins and Charles Phan
Sunday, May 18th, 2008
Fort Mason's Festival Pavilion
San Francisco, CA
Tickets starting at $400
415-920-1111
gala@mowsf.org
www.mowsf.org
