Tomato Jam

Tomato Jam

Directions

  1. Blanch tomatoes, peel skin, seed, and small-dice.
  2. In pan, add rendered bacon fat, shallots and garlic; cook until soft.
  3. Add brown sugar and wine, and let simmer until reduced by half.
  4. Add tomatoes, season and let cook down to jam consistency, about 10-15 minutes on low heat. Cool. (It will thicken as it cools.)

Ingredients

  • 10 tomato(es), Roma
  • 1 tbsp bacon fat
  • 1 shallot(s), julienned
  • 2 garlic, clove(s)
  • 1/2 cup sugar, brown, light
  • 1 cup port wine
  • salt and pepper, to taste