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Country Living Flavors of Country Cookbook
by the Editors of Country Living
Use up any end-of-season tomatoes in this spicy jam—try it on grilled steak at your next cookout.
Makes 2 Cups


• 3 pounds beefsteak tomatoes (about 5 large)
• 3 tablespoons olive oil
• 1 small onion, diced (about 1/2 cup)
• 1 medium clove garlic, minced
• 1 teaspoon ground red pepper
• 1 teaspoon ground black pepper
• 1 teaspoon coriander seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 cup cider vinegar
• 3/4 cup sugar
• 1/4 cup dry sherry


1. BLANCH THE TOMATOES: Using a paring knife, cut a small x on the bottom of each tomato. Bring a large pot of water to a boil, drop the tomatoes into the water, and let them cook about 30 seconds. Using a slotted spoon, remove the tomatoes and immediately plunge them into a bowl of ice water. Remove the cooled tomatoes and, using the paring knife, gently peel off their skins. Chop the skinned tomatoes and set aside.

2. MAKE THE JAM: In a large saucepan, heat oil over medium heat and saute the onions for 3 minutes. Add the garlic and cook until the onions soften—about 2 more minutes. Add the remaining ingredients, including the chopped tomatoes. Increase the heat to medium high and cook until the tomato mixture comes to a boil. Reduce heat to medium and simmer until most of the liquid has evaporated.
• Cool completely.

Store refrigerated in an airtight container for up to 1 month.

Nutrition information per 1-tablespoon serving:
protein: 0.5 g; fat: 1.5 g; carbohydrate: 7.5 g; fiber: 0.7 g; sodium: 4.3 mg; cholesterol: 0 mg; calories: 43.


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