FoodBanter.com - View Single Post - What kind of dessert can you make using tomatoes?

Victor Sack[_1_]

> wrote:

> At the school where I work there are planning to have dessert party
> for the students. Faculty are suppose to bring a dessert. Since I am
> over run by tomatoes in my garden, I was wondering if anyone has a
> recipe for a dessert using tomatoes. Someone mentioned aspict which is
> like jello.

Here are two different interesting recipes for tomato jam, one for the
Portuguese "doce de tomate", which calls for canning, and the other for
just "tomato jam", which is not canned and needs to be refrigerated.

Victor

<http://andreasrecipes.com/2009/08/18/tomato-jam-doce-de-tomate/>

TOMATO JAM (DOCE DE TOMATE)
Adapted from The New Portuguese Table, by David Leite.
Makes 2 (8-ounce) jars.

Equipment
4-quart saucepan
2 (8-ounce) glass canning jars with new lids and bands (When canning
jam, I always add one 4 ounce jar + lid + band as
back up for any extra. It's just a thing I do, but I almost always need
the extra.)
canning pot with rack
small bowl
lid wand
jar lifter or tongs
plastic spatula
wide-mouth funnel

Ingredients
2-1/2 pounds (1.13 kg) very ripe tomatoes, peeled, seeded, and chopped
2-1/4 cups (394 g) granulated sugar
1-inch piece of cinnamon stick
4 (3-inch/7.6 cm) strips of lemon zest, remove with a vegetable peeler
2 whole cloves
1/4 cup (60 ml) ruby port

Preparation
1. Combine the tomatoes and any accumulated juice, the sugar, cinnamon,
zest, cloves, and port in the 4-quart saucepan. Bring to a boil over
high heat, skimming any foam that accumulates on top. Lower heat to
medium-low and simmer, stirring occasionally. As the jam thickens, stir
more frequently, at least 1 hour.

2. Test the jam to see if it's ready to can. Put a small plate in the
freezer for about 10 minutes, then dollop a spoonful of jam on top and
put in the refrigerator for 2 minutes. It it gels, you are ready to can.

3. While the jam cooks, sterilize the jars, rings, and lids. In the
canning pot, add enough water to cover the canning jars by at least 2
inches. Bring to a boil and immerse the jars and the metal bands. Ladle
some of the boiling water into a small bowl and put the lids in to
soften the rubber.

4. When the jam is ready, remove from heat and discard the cinnamon
stick, cloves, and lemon zest.

5. Using the jar lifter or tongs, remove the jars from the water,
keeping the water boiling. Using the wide-mouth funnel, ladle the hot
jam into the jars and leave 1/4-inch (6 mm) headroom. Wipe the rims
clean with a wet cloth, place the lids on top, and screw on the bands
until finger tight (not too tight).

6. Lower the jars into the pot and make sure they are covered by at
least 1 inch (2.5 cm) of water. Once the water returns to a boil,
process for 5 minutes. Transfer the jars to a heat resistant surface (I
use an old cutting board) and let cool completely.

7. Listen for the "pop" to indicate the jars have sealed and check the
lids to make sure they're depressed. If the jar did not seal, keep it in
the refrigerator and eat within 2 weeks. Properly processed jam will
store for up to 1 year in a cool, dark place. Refrigerate after opening.

Variations
You can use dry pectin to speed up the setting process, though the
flavor will change somewhat because it only cooks for a few minutes
instead of an hour. Add the dry pectin in Step 1 and bring to a full
rolling boil over high heat, stirring constantly. Add the sugar, stir,
and bring back to a hard boil. Boil it hard for 1 minute. Skim off the
foam and proceed with canning.
__________________________________________________ ___________________

<http://www.nytimes.com/2008/08/20/dining/201mrex.html>

Tomato Jam

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 jalapeño or other peppers, stemmed, seeded and minced, or red pepper
flakes or cayenne to taste.

1. Combine all ingredients in a heavy medium saucepan, Bring to a boil
over medium heat, stirring often.

2. 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.