Creole Tomato Jam Recipes

SPICY CAYENNE TOMATO JAM

Spicy Cayenne Tomato Jam image

This tomato jam has a sweet and spicy kick that goes great with meats and cheeses. Serve it up with grilled chicken and pork or slather over some crusty baguette with ricotta cheese. Enjoy!

Provided by CJ

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 4h20m

Yield 32

Number Of Ingredients 9

Ingredients

4 pounds tomatoes, peeled and chopped
1 large apple, peeled and chopped
1 cup raw sugar
1 yellow onion, diced
½ cup brown sugar
¼ cup apple cider vinegar
3 tablespoons lemon juice
1 teaspoon salt
½ teaspoon ground cayenne pepper, or more to taste

Steps:

Combine tomatoes, apple, sugar, onion, brown sugar, apple cider vinegar, lemon juice, salt, and cayenne in a large pot; bring to a boil. Reduce heat and simmer, stirring occasionally, until dark and syrupy, about 2 hours 30 minutes. Continue simmering until mixture thickens to a jam-like consistency, about 30 minutes more.
Remove jam from heat and cool to room temperature, 1 to 2 hours. Transfer to lidded containers and refrigerate.

Nutrition Facts : Calories 51.8 calories, Carbohydrate 12.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.6 g, Sodium 79.2 mg, Sugar 11.5 g

TOMATO JAM

Tomato Jam image

Provided by Food Network Kitchen

Categories appetizer

Time 1h15m

Yield 1 cup of tomato jam

Number Of Ingredients 0

Ingredients

Steps:

Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.

TOMATO CHILE JAM

Tomato Chile Jam image

If ketchup put on $300 Japanese cult-brand jeans, this is what it would taste like: global, hip, sexy. This formula - infinitely adaptable, good with cheese, with fish, with spring rolls, as a chutney, as a sambal - began with the New Zealand chef Peter Gordon and was adapted by Darina Allen, the Irish cooking teacher. It appears in her book "Forgotten Skills of Cooking," the first book anyone interested in craft cooking should read.

Provided by Julia Moskin

Categories brunch, dinner, lunch, condiments, dips and spreads, sauces and gravies

Time 1h15m

Number Of Ingredients 7

Ingredients

28-ounce can plum tomatoes, diced (look for best quality)
3 to 6 fresh red chile peppers
4 large garlic cloves, chopped
Fresh ginger, a 3-inch piece, peeled and chopped
1/4 cup fish sauce
1/2 cup vinegar (like rice, wine or cider)
1 cup sugar

Steps:

Open the can of tomatoes and drain the liquid into a food processor or blender. Reserve the tomatoes.
Slice 3 to 6 fresh red chile peppers (depending on their heat) and add to the blender or processor with garlic, ginger and fish sauce. Blend until smooth.
Pour into a pan, add the diced tomatoes and vinegar and sugar. Simmer until thick and syrupy, about an hour. Natural pectin in the tomatoes gives the sauce its jammy consistency.
When cool, transfer to containers or jars, and keep refrigerated.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 0 grams, Carbohydrate 43 grams, Fat 0 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 953 milligrams, Sugar 39 grams

CREOLE TOMATO SALAD

Creole Tomato Salad image

Tomatoes are an important part of Creole cooking of New Orleans and other Southern Cities. This salad is easy to put together while it adds color and yields abundant fresh flavor.

Provided by Peggy L.

Categories Creole

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 ripe tomatoes, cut into 1/4 inch thick slices (about 2 pounsa)
1 vidalia onions or 1 other sweet onion, thinly sliced and separated into rings
1/4 teaspoon salt
1 tablespoon of fresh mint, thinly sliced
2 teaspoons fresh chives, chopped
vinaigrette
4 teaspoons olive oil
4 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon garlic, fresh, minced

Steps:

1. To prepare salad, alternate tomato and onion slices on a platter. Sprinkle with salt. Top with mint and chives.
To prepare vinaigrette, combine oil, vinegar, mustard, and garlic in a jar. Cover tightly, shake vigorously.
Drizzle vinaigrette over sald and serve at room temperature.

Nutrition Facts : Calories 70.1, Fat 4.8, SaturatedFat 0.7, Sodium 165.4, Carbohydrate 6.8, Fiber 1.6, Sugar 3.6, Protein 1.2

CREOLE TOMATO JAM

Creole Tomato Jam image

Number Of Ingredients 23

Ingredients

1 tablespoon Olive oil
2 cloves garlic cloves minced
1 sweet onion minced
1 celery stalk, minced
1 red bell pepper, minced
2 jalapenos, seeded and minced
12 roma tomatoes, seeded and roughly chopped
1 can tomato paste, 6 oz
2 cups light brown sugar
1 can Dr. Pepper
1 cup apple juice
1/2 cup apple cider vinegar
1 lime, juiced and zested
1 teaspoon grated ginger
1 teaspoon cayenne
1 teaspoon spanish paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mustard
1/4 teaspoon allspice
1 tablespoon red pepper flakes
1 tablespoon salt
1 tablespoon pepper

Steps:

Heat oil in a large pot over medium high heat. Add garlic, onions, anc celery. Sweat until softened and translucent, but not brown
add the bell pepper and jalapenos. cook for 5 minutes
Add the tomatoes, paste and brown sugar. Cook for 5 min, stirring often and maintaining the heat
Add the Dr. Pepper, apple juice, vinegar and lime juice and bring to boil. Cook for 5 minutes
add the dry ingredients and mix well. Reduce heat just to maintain a steady bubble and cook for 45 min or until most of the liquid has reduced and the mixture is nice and thick.
transfer jam to sterilized mason jars and chill in the fridge overnight before serving.

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