Tomato ginger jam (cl)

Yield: 1 Servings

Measure Ingredient
1 small Onion; finely chopped
1 tablespoon Peanut oil
1 clove Garlic; minced
1 tablespoon Grated fresh ginger root
4 \N 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

Recipe by: Cooking Live Show #8894 In a large saucepan cook the onion in the peanut oil until well browned, about 6 to 8 minutes. Add the garlic and ginger root 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

Similar recipes