Tomato ginger jam
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion, finely chopped |
| 1 | tablespoon | Peanut oil |
| 1 | Clove garlic, minced | |
| 1 | tablespoon | Grated fresh gingerroot |
| 4 | Ripe plum tomatoes, chopped | |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Rice wine vinegar |
| 2 | teaspoons | Finely chopped lemongrass |
| 1 | tablespoon | Finely chopped basil |
| 1 | tablespoon | Finely chopped mint |
| 1 | tablespoon | Fresh lime juice |
| 1 | tablespoon | Fresh lemon juice |
Directions
In a large saucepan cook the onion in the peanut oil until well browned, about 6 to 8 minutes. Add the garlic and gingerroot and cook for another minute. Add the tomato and cook over low heat, stirring constantly, for 8 to 10 minutes. Add the sugar and vinegar and cook for another 2 minutes.
Transfer the tomato mixture to blender or food processor and puree until smooth. Return pureed mixture to the saucepan and stir in the lemongrass, basil, mint, lime and lemon juices and simmer until thickened. Serve warm, at room temperature or chilled. Yield: about 1 cup
Recipe by: Cooking Live Show #8894 Posted to MC-Recipe Digest V1 #629 by "Angele and Jon Freeman" <jfreeman@...> on May 31, 1997