Sweet Tomato Jam

makes 3 cups

(America)

                                                                   Prepartation time: 30 minutes

                                                                   Cook time:           45 minutes

                                                                   Process time:       10 minutes, 

                                                                                            adjusting for altitude 

                                                                   Total time:            1 hour 25 minutes

Ingredients

                                                 2 pound plum tomatoes, coarsely chopped
                                                 1 ½ cups light brown sugar
                                                 1 tablespoons honey
                                                 1 lemon, zested and juiced
                                                 1 teaspoon salt
                                                 1 teaspoon red pepper flakes

Preparation

prepare the tomatoes:

Cut a cross in the end of each of the tomatoes.

Place the tomatoes in boiling water to blanch, about 1 minute; you'll know the tomatoes are ready to be removed when the edges of the inscribed crosses curl up.

Remove with a slotted spoon and immediately immerse the blanched tomatoes in a pre-prepared ice bath.  One by one, peel the tomatoes and place the peeled tomatoes in a bowl.

mill the tomatoes:

Several at a time, place the peeled tomatoes in a food mill positioned over a large bowl and process the tomatoes through it.  Continue to process until all the tomatoes have been processed.

Processing through a food mill will remove all the seeds.

cook the jam:

Combine the milled tomatoes, the sugar, the honey, the lemon juice and zest and the crushed red pepper flakes in large, heavy-bottomed saucepan over medium-high heat and bring the mixture to a simmer, stirring often.  

Continue simmering, uncovered, until the mixture reaches about 220° F. on a candy thermometer or becomes thick and syrupy, about 45 minutes.

jar the jam:

Remove from the heat and place jam into sterilized jam jars, cover and process as you would any canned vegetables or use immediately.

service:

Jam can be used as a spread for crackers, as a sandwich spread, or as an accompaniment for ham, turkey, or pork.

Sweet Tomato Jam

Sweet Tomato Jam

makes 3 cups

(America)

                                                                Preparation time:  20 minutes

                                                           Cooking time:  45 minutes

                                                                     Total cook time: 1 hour 5 minutes

Ingredients

2  pound  plum tomatoes, coarsely chopped

1 ½ cups light brown sugar

1 tablespoons honey

1 lemon, zested and juiced 

1 teaspoon salt

1 teaspoon red pepper flakes

Preparation

prepare the tomatoes:

Cut a cross in the end of each of the tomatoes.  Place the tomatoes in boiling water to blanch, about 1 minutes, you'll know the tomatoes are ready to be removed when the edges of the inscribed crosses curl up.  Remove with a slotted spoon and immediately immerse the blanched tomatoes in a pre-prepared ice bath.  One by one, peel the tomatoes and place the peeled tomatoes in a bowl.

mill the tomatoes:

Several at a time place the peeled tomatoes in a food mill positioned over a large bowl and process the tomatoes through it.  Continue to process until all the tomatoes have been processed.  Processing through a food mill will remove all the seeds.

cook the jam:

Combine the milled tomatoes, the sugar, the honey, the lemon juice and zest and the crushed red pepper flakes in large heavy bottomed saucepan over medium high heat  and bring the mixture to a simmer, stirring often.   Continue simmering, uncovered,  until the mixture reaches about 220° F. on an candy thermometer or becomes thick and syrupy, about 45 minutes.

jar the jam:

Remove from the heat and place jam into sterilized jam jars and cover or use immediately.

service:

Jam can be used as a spread for crackers, as a sandwich spread, or as an accompaniment for ham, turkey, or pork.

Zuppa Pomodoro di Toscano (Tuscan Tomato Soup)

Zuppa Pomodoro  di Toscano

(Tuscan Tomato Soup)

serves 6

(Italy)

This isn't the bland,  tasteless catchup like soup from the famous red and  white can of your youth, this is a  full-bodied,  hearty,  and flavourful gift from Tuscany.  You can  either use fresh Roma tomatoes or whole, canned Italian style tomatoes . . . if  you opt  for  the  latter use genuine San Marzano tomatoes  from Italy it's worth the few pennies more in  taste.

Ingredients

5 cups tomatoes, peeled, diced and seeded

2 cups of chicken stock

2 large yellow onions, finely diced

1 ½ cups of heavy whipping cream

1 cup Basil Pesto (see recipe)

3 tablespoons extra virgin olive oil

Coarse Kosher salt and freshly ground black pepper

Preparation

1.  Heat oil in a medium sized, heavy bottomed soup pot over low heat.  Add the diced onions and sauté until softened and translucent (do not brown).

2.  Add the tomatoes and allow to simmer.  When the tomatoes are at a simmer, add the chicken stock.

3.  Continue simmering for about 15 minutes giving the flavours time to combine.

4.  Add the whipping cream and pesto.  Remove from the stove and carefully pour the soup into the container of a blender or food processor and process to the consistency you desire (we enjoy the soup slightly chunky).

5.  Pour the soup back into the pot and return  to a simmer over low heat.  Taste and adjust seasoning with salt and black pepper.

6.  Serve warm accompanied by crusty Italian or French bread.

Next Week's Posting: Pollo Brasciole (Stuffed Chicken Rolls)