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
¼ 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
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