Moroccan Tomato Jam
This is one of my really nummy finds from several of my favorite Moroccan restaurants. This across a savory levantine bread... OMG, so great. It can also be used as a ketchup substitute, and in variety of other roles. In this case, I'm stealing the base recipe from Jackie Mansfield/Ediblecetera . But then it's modified to meet my desires. I'm going to include both a small-pot version as well as a big, bulk batch. Basic, small pan version: MOROCCAN SPICED FRESH TOMATO JAM (Makes 1-2 cups) Too ls: Grater Pot knife and cutting board working spoon Ingredients: 2 lbs of ripe tomatoes (or a 28 oz / 800g can of peeled plum tomatoes, drained) 1 small sweet onion, finely grated 2 teaspoons of grated peeled fresh ginger 1 small garlic clove, finely minced or crushed 1 teaspoon of extra-v olive oil 1 tablespoon plus 1 teaspoon of wildflower honey 1 tablespoon of caramelized or regular tomato paste ½ teaspoon of ground cinnamon ½ teaspoon of finely grated lemon zest 2 teasp...
