Doce de tomate

• date: 2022-08-12
• source:
  • https://www.sidechef.com/recipes/1125/doce_de_tomate_tomato_jam/
  • https://thesuburbansoapbox.com/easy-tomato-jam/
• yield: 240 ml (1 cup)

Gallery:

• https://www.instagram.com/p/ChL9GbjLjs8/

Ingredients:

• 5 roma tomatoes (500 g)
• 50 g (1/4 cup) granulated sugar
• 2 ml (1/4 tsp) raw cider vinegar
• 2 g (1/3 tsp) salt
• .5 g (1/8 tsp) ground cinnamon
• .5 g (1/8 tsp) ground ginger
• .5 g (1/8 tsp) dried sumac
• dash ground allspice
• dash grated nutmeg
• dash ground clove
• dash cayanne
• dash cumin
• 3 g (1 tsp) gelatine

Directions:

1. bring a pot of water to a boil
2. clean and rinse tomatoes, then cut a small "X" in the bottom of each; don't cut too deeply.
3. place tomatoes into boiling water for 2-3 minutes, until the skins begin to peel back from the "X"
4. ladle the tomatoes carefully from the boiling water into an ice bath; after 1-2 minutes the skins should begin to shrink
5. peel off the skins and remove the core from each tomato, then rough chop
6. place tomatoes into a pot with sugar, vinegar, salt, and spice, and bring to a boil for a few minutes
7. reduce heat to medium-low and cook until the mix begins to thicken, stirring to prevent any burning on the bottom
8. run the mix through a (manual) food mill
9. return the strained purée and the remaining tomato chunks to the pot, along with gelatine
10. stir over low heat, until thickened to the consistency of jam