Tomato marmalade
à la Tal who is
back in the Old Country
June 19, 2007
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Tal taught me how to make this most delicious tomato marmalade. Actually, when Tal makes it, it’s tomato jam. When I make it, it’s tomato marmalade. He uses bay laurel, I was about to and then decided on rosemary. Tal’s jam is wetter, better to serve with a chopped liver paté that will blow your mind out of your skull. Mine is stickier, better to eat with… a spoon.
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White Death, a bit of water.
I’m happy that Tal is back with his family in the Old Country, about to start a new life, but my life’s feeling one rebbe short and it hurts to think it might be awhile before I can give his boney ass a hug.
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Sprigs of fresh rosemary.
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Get cookin’, eventually it will all clear up.
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Rosemary syrup, you could stop now if you wanted to.
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When it comes to tomatoes, Tal’s my spiritual leader. He says to use sour ones. I’m wondering about green ones. No stirring from here on out.
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Leave the skins on, the obstacles in this marmalade feel really nice in your mouth, pleasantly chewy.
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The syrup slowly becomes clear as the tomatoes sweat tart juices.
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Cook slowly and lid-free. Don’t forget to forget it.
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And just before it turns to caramel, I veer from Tal’s instructions and give it a goodly splashin’ of sherry vinegar and a few sprinklings of sea salt.
Mazal tov, Talele, and I’m thinking of you.
debra at 20:56 | | post to del.icio.us
This looks interesting. I might have to try this.:)
Comment by Samantha — June 20, 2007 @ 20:05
Indeed it blows your mind out of your skull, and it tastes dilicious!
Thank you
Comment by Theo — June 20, 2007 @ 21:36
Wauwwwwww looks great!!!!!
Is it good with cocktails?
Comment by Quirine — June 22, 2007 @ 14:25
Great!! :)
I love tomato marmalade,but this sound so cute!!!
I try this!
Comment by Gourmet — June 25, 2007 @ 12:48
With the sherry vinegar at the end, is this a spoon sweet or something else? It sounds intriguing.
Comment by Susan in Italy — June 26, 2007 @ 12:29
This is going on the list! I’m hoping to invest in a nice bushel of tomatoes and put up some sauce and other condiments this summer. For X-mas, I want to make my pate again. Condiments are necessary!
If they are big tomatoes and not cherry ones… what then?
Comment by N. — June 26, 2007 @ 15:14
Susan, you could easily eat this on ice cream and serve it to adults.
And N., it will taste amazing with paté - that’s how Tal does it WOWWY. Pity I became a vegetarian, although it would undoubtedly be fab with aged sheep’s cheeses, and anything rich and cream.
With homegrown tomatoes it’s going to be wonderful because there will be those flowery aromas…
Comment by debra — June 26, 2007 @ 16:22
Big tomatoes and not tiny ones? It will be more watery and less tart. It just depends what you’re going for.
When Tal makes it - it’s much much wetter - he doesn’t let the sugar caramelise at all.
I choose to do so and get a different effect. If you taste the big tomato marmalade and find it too bland, cook it down a bit more.
Remember not to stir.
Comment by debra — June 26, 2007 @ 16:24