Tomato Jam Recipe
Ingredients
5 kg Ripe Tomatoes
50 grams White Sugar
30 ml Sherry Vinegar
Pinch Saffron
Pinch Turmeric, ground
Method
Core, blanch, and skin the tomatoes and then small dice.
In a rondeau, lightly caramelize the sugar, add the vinegar, and then the tomatoes.
Cook until all of the liquid has evaporated and season with salt and pepper.
Chef Chris Colburn 