TOMATO MARMALADE
This recipe for tomato marmalade is from chef Bill Taibe of Napa & Co. restaurant and is used to make his Pan-Roasted Striped Bass with Roasted Artichokes, Mushrooms, and Tomato Marmalade.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 3 1/2 cups
Number Of Ingredients 8
Steps:
- In a large heavy-bottomed skillet, heat 1/4 cup plus 1 tablespoon olive oil over medium heat. Add tomato paste and cook, stirring, about 1 minute. Add sugar and cook, stirring, until well combined. Add vinegar and cook, stirring, to deglaze pan.
- Add tomato halves, thyme, bay leaves, salt, and remaining 3/4 cup plus 3 tablespoons olive oil. Reduce heat to medium-low and continue cooking until olive oil is bright red in color, 5 to 6 minutes.
- Remove bay leaves and thyme and transfer marmalade to refrigerator until chilled. Marmalade can be stored in an airtight container, refrigerated, for up to 1 week.
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David Reid
[email protected]This marmalade is the perfect gift for any occasion.
Mila Colucci
[email protected]I can't wait to share this marmalade with my friends and family.
Gs Nazmul
[email protected]This marmalade is a taste of summer in a jar.
Joy Naidu
[email protected]I'm so glad I found this recipe.
sn jiyem
[email protected]This is the best tomato marmalade I've ever had.
Jefferson Capillan
[email protected]I'll be making this again and again.
chef hamster
[email protected]This recipe is a keeper!
Zobair Khan
[email protected]5 stars!
Dahir Cumar
[email protected]Would definitely make again!
Asad Photographer
[email protected]Overall, I'm really happy with this recipe. It's a great way to use up extra tomatoes, and it makes a delicious marmalade that can be enjoyed in a variety of ways.
Kdubb Robin
[email protected]This marmalade is a bit runny. I think I'll cook it for a little longer next time.
Abednicoh Poifo Tomorrow
[email protected]I had trouble finding candied orange peel. I ended up using regular orange zest, and it turned out fine.
Ashis Gharami
[email protected]This marmalade is a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Sam Black
[email protected]I love the versatility of this marmalade. It's great on toast, crackers, and even ice cream.
Lee Goiveia
[email protected]This recipe is a great way to use up extra tomatoes. I had a bumper crop this year, and I've been looking for ways to use them all up.
Mitcheline Mukucha
[email protected]I was pleasantly surprised by how delicious this marmalade is. I'm not usually a fan of marmalade, but this one is a keeper.
Supriya Chaulagain
[email protected]This marmalade is the perfect addition to my morning toast. It's also great on crackers and cheese.
Zillhan Basson
[email protected]I've never made marmalade before, but this recipe was easy to follow and turned out great! The marmalade has a beautiful deep red color and a lovely citrus aroma.
Kazibwe Uthman Twaha
[email protected]This tomato marmalade is a delightful combination of sweet, tangy, and savory flavors. I love the way the citrus and spices balance out the acidity of the tomatoes.