TOMATO JAM
Sweet, spicy tomato jam is a popular Moroccan condiment. I use it as a marinade as well as a condiment. It’s great with shrimp skewers.
1 T unsalted butter
2 T finely grated fresh ginger
4 garlic cloves minced
1 28 -ounce can imported peeled tomatoes, drained and coarsely chopped
1 cinnamon stick
1/4 cup light brown sugar
1/4 cup honey
1 t ground cumin
1/4 t cayenne pepper
1/2 t ground cloves
kosher salt
fresh ground black pepper
Melt the butter in a large saucepan. Add the ginger and garlic and cook over moderately high heat, stirring until fragrant. Add the vinegar and cinnamon stick and cook, stirring until reduced to a glaze- a minute or two.
Stir in the tomatoes, sugar,cumin,cayenne and cloves. Reduce the heat to low and cook, stirring occasionally, until the liquid has evaporated- about 45 minutes.
When quite thick, discard the cinnamon stick. Stir in the honey. Season with salt and pepper to taste. Let it cool a bit.
Transfer to a food processor and puree until the mixture is fairly smooth. If you have an immersion blender you can blend it right in the pot. You can make this up to 4 days in advance and store in a jar in the fridge. Bring to room temp when using.
