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Food Blog Friday: Spicy Tomato Jam from Divina Cucina
Posted By Nicole On September 10, 2010 @ 2:50 am In Appetizers,Food Blog Friday,Sauces and Dressings,Snacks,Vegetarian | 13 Comments
There are tons of tomato jam recipes floating around right now, but the first time I remember reading about it was last summer at Over a Tuscan Stove. Although Judy cooks, teaches, and blogs from Tuscany, the recipe for tomato jam came from a brochure that a friend mailed her from Sicily. Like all of my favorite Sicilian recipes, the jam recipe is very simple – just tomatoes, sugar, lemon juice, and a bit of fresh basil. I bookmarked it back then, but didn’t get around to trying it until recently.
If you’ve never visited Over a Tuscan Stove, you’re in for a treat. Judy shares seasonal recipes along with glimpses into the Tuscan lifestyle and her travels around Italy. And if you’re lucky enough to be planning a trip to Italy, check out her Dining Guides for Florence and Chianti and perhaps join one of her food tours or cooking classes. I certainly wish I were joining her for the special cooking week in Sicily this November!
Back to the Tomato Jam. I didn’t follow the exact recipe, but my version is pretty close to the original. I left out the basil and added crushed red pepper instead. The chili doesn’t add much flavor, just a hint of spice that I thought would be fun. Please head to Over a Tuscan Stove for the original recipe. You can see my version at the bottom of this post.
Other recipes to try from Over a Tuscan Stove:
Previous Food Blog Fridays:
Sweet and Spicy Tomato Jam
adapted from this recipe at Over a Tuscan Stove
2 pounds tomatoes, peeled, cored and seeded
2 cups sugar
1/4 cup plus 2 tablespoons fresh lemon juice
1 teaspoon crushed red pepper flakes
In a medium pot, stir together tomatoes, sugar, 1/4 cup lemon juice and the crushed red pepper flakes. Bring to a boil, then reduce heat to low. Let simmer uncovered, stirring occasionally (you’ll need to stir more often as jam thickens), until mixture is thick and jammy, about an hour and 15 minutes. Remove from heat and stir in remaining 2 tablespoons of lemon juice. Pour into a clean container, let cool, then refrigerate until ready to use. Yield: a little over 1 pint. Can be kept refrigerated for about two weeks.
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