Wednesday, October 30, 2013

Recipe: Tomato Jam & a BLT Sandwich

So here’s a nice twist on the usual BLT sandwich: bacon, lettuce and tomato jam sandwich with goat cheese. I’ve had something similar while I was away in Ottawa and the idea of it has been following me ever since – I had to make it home, but first I needed tomato jam! After searching the web for various tomato jam recipes I found a few and took them to my kitchen, to experiment and here’s what I came up with. [If you are not up for making your own tomato jam, try a store-bought variety instead, but I would highly recommend trying this fun BLT.]

Tomato Jam
Makes 2 cups

Adapted from Food52

2.5 - 3 lbs tomatoes, peeled and coarsely chopped
1 small onion, chopped
1 half bell pepper, diced
½ cup brown sugar
1 tsp salt
¼ tsp ground coriander
¼ tsp ground cumin
¼ tsp crushed red pepper flakes (optional)
2 tbsp champagne vinegar
Juice of ½ lemon

In a heavy saucepan combine the ingredients and bring to a boil. Lower the heat and simmer, stirring often, about 2.5 – 3 hours until thickened and reduced to a jam-like consistency. Ladle cooked tomato jam into clean jam jars and store in the fridge; it will keep for up to two weeks.

[*To peel tomatoes, boil a pot of water. Slice a shallow “x” into the bottom of tomato. Place tomatoes into boiling water and let them boil for about 25 – 30 seconds, then place into the bowl of iced water to cool them, then peel.]

Sweet & Savory Tomato Jam by Jennifer Perillo @ Food52
Tomato Jam @ Bon Appétit
Mark Bittman's Tomato Jam @ The Wednesday Chef

Servings 2

4 slices white bread
8 strips of bacon, cooked
2 tsp creamy goat cheese
4 tsp tomato jam
2 – 4 lettuce leaves

Cook bacon until crisp, drain on paper towels. Toast the bread. Spread two slices of bread with goat cheese and the other two slices with tomato jam. Assemble the sandwich: add four bacon strips to each goat cheese-spreaded toast, then lettuce and cover with the tomato jam-spreaded toast. Serve and enjoy. Voilà!

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