You probably wouldn't believe me if I told you this! Yes, I'm going to tell you anyway. After doing much searching through all of my "saved/cut out" recipe scrapbooks... I found my original copy from the Martha Stewart magazine, circa July/Aug 2000 with the Tomato Jam recipe. Guess what else, my lost favorite meatloaf recipe is in that article. No kidding! It is a beautiful article titled "Picnic Sandwiches", filled with lovely pictures of glorious sandwiches. There is even one called a Fava Bean Sandwich, "seasoned mashed fava beans are spread on a crusty baguette and layered with buttery sliced avocados, pecorino, and mache" is how it is described under the picture. I had made that once before and was surprised how satisfyingly delicious it was. I'll be making that one again very soon since it is a good spring/summer sandwich. The photo is to die for. No joke, there is; Goat Cheese and Zucchini Rolls (reminder- I have to try that one too), Italian Lunchbox Sandwich, Guacamole BLT, Caprese Wheel, and these three that use this fabulous tomato jam - Mozzarella Rolls, Grilled Chicken and Onion Sandwich with Tomato Jam and Arugula, and the best one... Meatloaf with Tomato Jam.
In any case, you too will sing praises to Martha if you will just make this tomato jam once. It is so good and such a useful condiment, that you will want to have this on hand at all times. It is even good spread on a piece of buttered toast. Honest.
This has quite a few ingredients.
Just don't omit any of them or you'll miss the perfect flavor of this jam.
Saute olive oil, garlic, ginger, and red onion until translucent.
Add remaining ingredients and simmer 60 to 75 minutes, stirring occasionally.
You want the liquid to evapoarte and the tomatoes to almost "dissolve" into the jam.
Discard the cinnamon sticks and star anise.
Serve warm over meatloaf.
I basted the top of my confetti meatloaf 15 minutes before cooking was complete.
Cool, bottle, and refrigerate remainder for future use.
Use warm or cold.
Adapted from Martha Stewart Living Magazine July/Aug 2000
1 tablespoon extra-virgin olive oil2 small cloves garlic, minced
1 piece ginger, peeled and minced (1 tablespoon)
1 small red onion, peeled and finely diced
1 can (28 ounces) plum tomatoes
1/2 cup red-wine vinegar
1/4 cup honey
1/4 cup firmly packed brown sugar
1/2 teaspoon ground ginger
Pinch of ground cloves
2 cinnamon sticks
2 star anise
In a medium saucepot set over medium heat, heat olive oil, add garlic, ginger, and red onion, and saute until translucent. Add tomatoes, breaking them up with a wooden spoon. Add vinegar, honey, brown sugar, ginger, cloves, cinnamon, and star anise.
Simmer, stirring occasionally, until tomatoes have dissolved and liquid has evaporated, 60 to 75 minutes. Discard cinnamon sticks and star anise before serving. This jam may be stored in an airtight container in the refigerator for up to 2 weeks.
Makes 1 1/2 cups
Michael and Carla