15 September 2008

tomato jam

From Mark Bittman’s column in The New York Times, 20 August. This is an amazing concoction. Our friend Betty cut the recipe from the paper and saved it for us. We made it while we watched the DNC. It has to cook over a low flame for a long time, but the result is pretty wonderful. If you have too many tomatoes (but, really, who ever has too many tomatoes?), cook ’em down this way. Or buy a bunch and make this. I just think you should make it. Make. It.

  • 1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
  • 1 cup sugar
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon fresh grated or minced ginger
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 jalapeƱo or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste (if you use the fresh pepper, leave some of the seeds for a bit of heat)
Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.

Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

Yield: About 1 pint.

Here’s a link to the article from which this recipe comes:
Bittman, Mark. 2008. “A sweet science without tomato cans,” The New York Times, 20 August.

14 September 2008

summer continues

August was a cool, showery month here in West Hebron. Scott came pretty much every week to mow (usually in August he gets a break and so does our wallet, because the heat slows everything down). We got a bit behind on weeding one weekend, and then yowza! everything was Out of Control. But reading around a bit, I see that everyone feels that way in August.

B has just cooked down a ton of tomatoes, which he will freeze for sauces and so forth. I sampled some of the brew (tomatoes, oil, and salt roasted in a 450-degree oven for more than an hour), and they are tasty. He envisions using them in sauces and soups; I envision dolloping them on bread and eating them for supper.