Spicy Tomato Jam

Spicy Tomato Jam

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Credit: Traci Des Jardins, Chef, Public House, San Francisco
The National Culinary Review, May 2013


2 cups sliced white onions
8 garlic cloves, sliced
ΒΌ cup olive oil
4 qts. canned crushed tomatoes with juice
1 t. cayenne pepper
2 T. kosher salt
6 T. hot pepper sauce


Method: In saucepan over medium heat, sweat onions and garlic in oil. Add tomatoes and cayenne; cook over medium heat until reduced to 6 cups. Remove from heat; cool slightly. Add salt and hot pepper sauce; puree in food processor or blender


24 servings


Sauce/Dressing/Rub, The National Culinary Review, Vegetarian

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