Recipe of the Quarter

4/30/2018

Singita's Tomato Jam Recipe

At Singita Sweni Lodge in the Sabi Sand, South Africa, this jam is used as the base for a delicious concoction that features potato gnocchi​, parmesan chips, asparagus and avocado puree:

Ingredients:

• 1 pound of ripe plum tomatoes (approximately 8)
• 2 red onions, finely chopped
• 2 cloves of garlic, finely chopped
• 5 sprigs of thyme, leaves picked
• 1 ¼ cups brown sugar
• ¾ cup white wine vinegar
• 1 tablespoon olive oil

Method:

1. Take your tomatoes and remove the eye (where the fruit comes from the plant) and make an "x" on top of the tomatoes using a sharp knife. You do not want to cut deep into the tomato, you just want to break the skin.
2. Next, place all the tomatoes into a pot of boiling water for 30 seconds. Remove the tomatoes from the pot and place directly into a large bowl of iced water and allow to cool completely.
3. Remove the skin from the tomatoes and roughly chop them.
4. Add the olive oil to a medium size pot followed by the onions, garlic and thyme.
5. Sweat the onions, garlic and thyme over a gentle heat for 5 minutes.
6. Next add your tomatoes, brown sugar and vinegar and reduce the heat to a simmer.
7. Cook all of the ingredients for ± 90 minutes, stirring frequently.
8. The tomatoes should have turned slightly translucent by now and have a glossy appearance.
9. Break up roughly with a spoon or purée in a blender, or with a hand blender, depending on your preferred texture, and then allow to cool.
10. Store in an airtight container in the refrigerator.

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