Tomato Jam

By Tincard

Ingredients

• 10 vine ripe tomatoes, chopped
• 1 cup brown sugar
• 1/2 cup sherry vinegar
• 1/4 cup soy sauce
• 1/2 tablespoon togarashi (Japanese chili powder)

Preparation

Step 1

Tomato Jam:
On the base of each tomato, slice an X with a paring knife, piercing the skin. Drop the tomatoes in boiling water for about 30 seconds. Place tomatoes in ice water. Remove the peel from the tomatoes and slice in half, squeezing out the seeds. Roughly chop. Place in a saucepan over high heat with the sugar, sherry vinegar, soy sauce, 1/2 cup water and togarashi, and bring to a boil. Cook rapidly, stirring often, until the liquid has evaporated by 80 percent and the tomatoes have a jam-like consistency, 25 to 30 minutes. Refrigerate and use as needed.