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Fresh Tomato Marinara
Fresh Tomato Marinara
"This recipe is too easy. With just a little effort you will have homemade sauce at the ready. This basic sauce can be taken in many directions. Add a bit of sausage or ground beef for a wonderful meat sauce. Adding a handful of olives, anchovies, and capers gives you a nice Puttanesca or spice it up with some red pepper flakes for a zesty arrabiata sauce. Before you start: Tomato peels would not be appetizing in this sauce so they must be removed. Using the simple method outlined in the recipe will yield good results. Just remember to peel gently. Like people, some tomatoes have thicker skins than others. Do not be afraid to use an immersion blender if you are not getting the consistency you desire."
NotesThis will come as a bit of a surprise to many. While not very common, this jam is at once savory and sweet. It is loaded with spicy goodness. Try this on a cracker with a bit of goat cheese or spread it atop a meatloaf. You might even like it in lieu of ketchup on an artisan burger.
Before you start:
This jam will be most appealing if you have removed all of the seeds beforehand. Turn up the heat a bit by adding another jalapeño.
Serves4 people
Preparation Time25 min
Ingredients
- 1 cup pounds roma tomatoes, cored, seeded, and diced / 670g
- •1 cup sugar / 215g
- •2 tablespoons lemon juice
- •½ teaspoon lemon zest
- •1 tablespoon fresh ginger, grated
- •1 medium jalapeño, seeded and finely chopped
- •1/2 tablespoon cumin
- •1/8 teaspoon cinnamon
- •pinch ground cloves
- •1 teaspoon salt
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1. Place all ingredients in a medium saucepan over medium heat. Bring to a boil, stirring frequently.
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2. Reduce heat to low and cook for 60-90 minutes, stirring often.
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3. When mixture reaches thick jam like consistency remove it from heat and allow to cool completely.
