This is what you should do. Cut a small piece of your favorite cheese and dip it on a thin bed of this spicy tomato jam. DIVINE…wait, wait… Do not forget to pair with a glass of a slightly sweet white wine.
No, this is not kid-friendly (it would surprise me if your kids like spicy food), but hey…don’t we parents deserve to have some special moments for ourselves too?
Hands on: 10 minutes
Cooking time: 1 hour
Serves: 2 jars (350gr / 12.3 oz each)
1 kg (35 oz.) tomatoes (ripe)
2 tbsps. ground ginger
4 garlic cloves (finely chopped)
2 small chili peppers (finely chopped)
300 gr (10.6 oz.) brown sugar
100 ml (3.4 fl.oz.) apple vinegar (or white balsamic)
½ teaspoon ground allspice
How to do it
Wash the tomatoes and remove the stems.
Blend half of them in your food processor.
Cut the rest of them into small cubes.
Add all the tomatoes (blended and cubes) into a large pot.
Finely chop the chili peppers and the garlic cloves in your food processor.
Add everything to the pot (garlic, chili peppers, ginger, brown sugar, vinegar and allspice).
Simmer over low heat for 50-55 minutes. Stir every 10 minutes to avoid the jam stick at the bottom of your pot.
Sterilize two jars (350gr / 12.3 oz each). Their lids too. How? You add them into boiling water for 10 minutes or wash them in your dishwasher over high heat.
Add the hot jam into the hot jar and seal with the lid. Let it cool and then store. If you open the jar, you should keep the rest of your jam in to your refrigerator.
My Wine choice
This spicy tomato jam needs a wine where its residual sugar is well balanced by acidity.
My choice is the OMEGA Late Harvest (ALPHA ESTATE), a full body, full flavored wine exhibiting rose-petals, pear and apricot character, and the spicy floral aromas of the Gewurztraminer grape.