Combine all the ingredients in a pan, bring to a boil and then simmer, stirring often to dissolve tomatoes and spread is thick and glossy, about 45 minutes to 1 hour. Keeps in the refrigerator for 2 weeks.
Yield: 1 pint
Note: Variations on this could be made by adding chopped jalapeños, chopped cooked bacon or just about anything that sounds good.
Tomato Spread
What You Will Need:
- 1 pound Roma tomatoes - chopped and cored
- 1/2 cup sugar - more or less to taste
- 2 tablespoons lime juice - more or less to taste
- 2 teaspoons lime zest
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 Tbsp dried chiles de arbol - crumbled, or any dry pepper for heat See Notes*
- Pinch chipotle powder
Method:
Method:
- Combine all the ingredients in a pan, bring to a boil and then simmer, stirring often until tomatoes have dissolved and jam is thick and glossy, about 45 minutes. Pack jam into a sterilized container. Keeps in the refrigerator for 2 weeks.
- Yield: 1 pint
- Note: Variations on this could be made by adding chopped jalapeños, chopped cooked bacon or I’ve even heard of people stirring in a bit of bourbon. And if you thinking this is close to chipotle ketchup, it is, though that has a few different spices and vinegar to give it that familiar tang.
1 comment
I made this Tomato Jam last night with a couple of modifications and it was out-standing. I used smoked paprika because I was out of dried chiles de arbol and I used a jalapeno pepper for heat. I also cut the sugar in half.