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TOMATO MARMALADE

 

Tomato
by Lawrence Davis-Hollander
This is definitely not a marmalade for your breakfast toast. "I love the sweet, sour, and spicy flavors with seafood and poultry," writes John Besh, executive chef at August's in New Orleans, where he creates dishes that marry inspirations from Louisiana with those of his training in France, in Germany, and at the Culinary Institute of America. It works particularly well as an accompaniment to oily fish, such as mackerel and salmon, and on pork, ham, or duck.
Makes About 4 Cups


Ingredients

• 2 cups granulated white or organic evaporated cane sugar
• 3 cups red wine vinegar
• 20 tomatoes, peeled, seeded, and diced
• 4-8 jalapeno peppers, seeded and finely diced
• 1 tablespoon cumin seed
• 20 black peppercorns
• zest and juice of 2 oranges
• zest and juice of 2 lemons


Directions

1. Combine the sugar and vinegar in a large saucepan and simmer over medium heat for 5 to 10 minutes, until the mixture reaches a syrup consistency.

2. Stir in the tomatoes, jalapenos, cumin seed, peppercorns, orange and lemon zest, and orange and lemon juices. Cook over low heat, stirring frequently, until the marmalade reaches a thick consistency, 20 to 25 minutes, depending on the juiciness of the tomatoes.

3. Pour into a jar or other container and store in the refrigerator. Serve cold.
 

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