Return to Content

Tomato Marmalade

Tomato Marmalade
0 votes, 0.00 avg. rating (0% score)
by in Sep 2010

Ingredients:

  • 2 pints cherry tomatoes
  • Olive oil
  • kosher or sea salt
  • freshly ground black pepper
  • 5 scallions, chopped
  • 1-inch ginger, grated
  • 1 clove garlic, minced
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons sugar
  • 2 tablespoons balsamic vinegar

Instructions:

Heat oven to 400 degrees.
Lay tomatoes onto a rimmed baking sheet and drizzle with olive oil, season with salt and pepper. Place in oven and roast 20 minutes, shaking the pan occasionally, cooking until the tomatoes are browned and blistered.
In a sauté pan over high heat, add enough oil to coat the pan. Add the scallions, ginger, garlic, and pepper flakes--cook 2 to 3 minutes, until fragrant. Stir in the sugar, vinegar and the tomatoes (plus any cooking liquid). Cook, stirring occasionally until thickened--about 5 minutes. Pour into pristinely clean canning jars and seal. Bring to room temperature, then refrigerate.
Serve over garlic rubbed bruschetta with ricotta or goat cheese
Updated Monday, August 30th, 2010
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350