Cooking with E! - Small Bites - Part 2 - Savory Tomato Jam and Toast!

"A world without tomatoes is like a string quartet without violins." - Laurie Colwin

Here we are again. I hope everyone is keeping up with the season. NOW more than EVER it seems like if your aren't ahead with your shopping and your party plans then you're definitely BEHIND. That is a-okay for the readers of this blog, because I have another simple recipe that doesn't take a lot of prep work.  The catch is that you have to cook it low and slow for some time. This tomato jam recipe was an idea I got after a week of work at the club. We serve this jam with cheese, but it will go just as well with toast (crustini)! For those of you who didn't catch Small Bites - Part 1 - Fast, Simple, Delicous Cucumber Cups w/ Cream Cheese  now would be the time to check it out! Remember, these recipes are meant to be simple, elegant, and not too complicated. Our time is valuable, so let's make the most of the little time there is!

Savory Tomato Jam w/ Toast!

nut free

gluten free with use of Glutino Original Crackers

 

Yields: 1/2 pint jam 30 pieces toast

quantity   ingredient

• 5ea                roma tomatoes, concasse (technique below)
• 3tbsp      honey (no honey? substitute sugar)
• 1cup       red wine (I  used a shiraz, use your preference)
• to taste   salt/pepper
• 1ea        french baguette (sub Glutino crackers for gluten free)

tools 

• french knife
• sauce pot
• blanch pot
• slotted spoon
• ice bath
• cooking sheet tray (cookie tray)

technique

For the tomatoes: 

Steps 1-7 are called "concasse" This is a classic french technique to peel and seed tomatoes. To concasse a tomato follow steps 1-7.

1. Fill your blanch pot full of water. Add a healthy pinch of salt cover and put on full blast. Bring to boil. 
2. If you haven't set up your ice bath do so now. Get a large container and fill with ice water. Enough to submerge your tomatoes.
3. Take your roma tomatoes and score an X into the tip of the skin. Making sure to just barely break the skin.
4. Once water is boiling place tomatoes in the water for 30seconds or until skins come lose.
5. Use your slotted spoon to remove tomatoes. Add to your ice water. Chill in water until completely cold (about 2 minutes)
6. Removes tomatoes from ice water and peel all the skin off. It might be easier with the use of your paring knife to help you with this step. 
7. Quarter your tomatoes and cut the seeds out. We only want that delicious tomato petal. If this is your first concasse, congrats! Most culinary school graduates learn this technique the first week of school.

The hard part is over - the rest is simple. This would be the time to pour yourself a glass of that delicious wine to enjoy, if you haven't already. I know I have!

1.  Take your concasse tomatoes, and dice them. Fairly small. Place them in your sauce pot. Heat on medium until the tomatoes have released their liquid. 
2. Add honey.
3. Add red wine.
4. Now you let it cook.
5. And reduce.
6. And cook.
7. You want your liquid to reduce to a syrup (about 35 minutes). This should form a jam like consistency when cold. Remember once chilled, this mixture will thicken significantly due to all the sugars that are naturally found in tomatoes, honey, and red wine.

This can be served hot or cold and done up to 3 days ahead of time. This can be reheated.

For the toast:

1. Take your baguette and slice it into 1/4inch thick slices.

2. Place the slices of bread on a cookie sheet in one layer.
3. Season with salt and pepper. Drizzle with olive oil.

4. Bake in the oven at 350 for 12 minutes. They should be crunchy on the outside, but soft on the inside. These must be done same day as service. Serve at room temperature with the jam.

Sorry to everyone, this has been a long over due post! This past week has been crazy at work, but the busiest times are behind me! Check back before Christmas for the conclusion to this mini series: Small Bites - Part 3 - Working with Phyllo Dough, Bacon, Mushrooms, and Spinach!

E