Best 3 Spanish Tomato Jam Mermelada De Tomates Recipes
**Indulge in a Culinary Journey with Spanish Tomato Jam and More: A Taste of Tradition and Innovation**
Embark on a tantalizing adventure of flavors with Spanish tomato jam, a delectable condiment crafted from sun-ripened tomatoes, capturing the essence of Spanish cuisine. This versatile jam transcends its traditional role as a breakfast spread, evolving into a culinary chameleon, gracing cheeseboards, complementing grilled meats, and adding a touch of sweetness to savory dishes.
But our culinary exploration doesn't stop there. Alongside the classic Spanish tomato jam, we present a symphony of delectable recipes that elevate this humble ingredient to new heights. From the vibrant and tangy tomato salsa, perfect for livening up tacos and burritos, to the smoky and aromatic roasted tomatoes, an essential component of Mediterranean dishes, each recipe showcases the versatility and boundless possibilities of tomatoes.
Whether you seek a quick and easy weekday meal or a centerpiece for your next dinner party, our collection of tomato-inspired dishes has something for every palate and occasion. Dive into the vibrant world of Spanish tomato jam and its culinary companions, embarking on a journey where tradition meets innovation, and every bite tells a story.
SPANISH TOMATO JAM (MERMELADA DE TOMATES)
The surprising bright accent of sweetness in this popular modern Catalan relish makes it an ideal counterpoint to savories such as anchovies, pungent cheese, or smoked ham. Normally, the tomatoes are slowly baked or cooked on top of the stove with sugar syrup, but this quick microwave version is delicious and simple. The tomatoes will splatter as they are microwaved, so choose a deep bowl with sides at least three inches tall. Adapted from "The New Spanish Table" cookbook. Makes about 1 1/4 cups
Provided by TxGriffLover
Categories Vegetable
Time 16m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- Place the tomatoes in a fine sieve set over a bowl and let the juices drain for a few minutes.
- Place the tomatoes in a deep microwave-safe bowl, add the sugar, corn syrup, and lemon juice, and toss to combine. Season with salt to taste, then microwave on high for 5 minutes. Using oven mitts, remove the bowl from the microwave, stir the tomatoes, then return to the microwave. Microwave until the tomatoes are completely soft and their juices have thickened, another 6 minutes.
- Remove the tomatoes from the microwave and let them cool completely. If there seems to be too much liquid, transfer the jam to a sieve and drain again for about 1 minute. Spoon the jam into a clean jar and pour a thin layer of olive oil on top. It will keep in the refrigerator for about 1 week.
SPANISH SCALLOPS WITH GARLIC CREAM & TOMATO JAM
(Vieras Con Crema De Ajo Y Mermelada De Tomates) This modern Catalan way of preparing seafood is not only great for scallops; it's also fabulous for many different types of seafood, from shrimp to lobster to fish fillets, such as turbot or sea bass. The contrast of tastes - the smooth garlicky cream and olive oil emulsion and the sweetened roasted tomatoes - is truly attention grabbing. Adapted from "The New Spanish Table" cookbook.
Provided by TxGriffLover
Categories Spanish
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the smashed garlic cloves, cream, and clam juice in a small, heavy saucepan over medium heat and bring to a simmer. Reduce the heat to low and cook, partially covered, until the garlic feels completely soft when poked with a skewer, 10 to 12 minutes. If the cream mixture has reduced in volume, add enough cream to make 1 cup. Let the garlic cream cool for a few minutes, then transfer it to a blender and puree until smooth.
- Place 4 tablespoons of the olive oil and the minced garlic in a small deep skillet over medium-low heat. Stir until the garlic is very fragrant but not browned, 1 to 2 minutes. Add the garlic cream and whisk until the sauce is emulsified. Continue cooking, stirring from time to time, until the sauce thickens a little, about 3 minutes. Season the sauce with salt to taste, remove it from heat and keep warm.
- Pat the scallops dry with paper towels and seasono them with salt & pepper. Heat the remaining 2 tablespoons of olive oil in a very large skillet over high heat until almost smoking. Working in three batches, cook the scallops until golden brown and opaque throughout, about 2 minutes per side. Transfer the cooked scallops to a plate and cover with foil to keep warm.
- To serve, spread the garlic cream on 4 plates, and arrange 6 scallops on top of each. Dab the scallops with the Tomato Jam and serve at once.
Nutrition Facts : Calories 479.5, Fat 43, SaturatedFat 16.6, Cholesterol 111.8, Sodium 212.7, Carbohydrate 7.3, Fiber 0.2, Sugar 0.2, Protein 17.1
TOMATO JAM
Good tomatoes and balance are crucial. You need sugar for the kind of gooey, sticky quality we associate with jam; otherwise, all you're producing is a tomato sauce, no matter how different the flavor is from the classic. Once you add that sugar, however, you need acid, because even though tomatoes are plenty acidic, they can't counter all that sugar. I tried lemon juice, vinegar and finally lime, deciding that I liked the last best.
Provided by Mark Bittman
Categories jams, jellies and preserves, project
Time 1h30m
Yield About 1 pint
Number Of Ingredients 9
Steps:
- Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
- Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 535 milligrams, Sugar 55 grams, TransFat 0 grams
Tips:
- Choose the right tomatoes: Roma tomatoes are the best choice for this recipe, as they have a low water content and a high concentration of flavor. You can also use plum or cherry tomatoes, but you may need to adjust the cooking time.
- Roast the tomatoes before making the jam: Roasting the tomatoes intensifies their flavor and gives the jam a richer color. You can roast the tomatoes in the oven or on the stovetop.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to prevent the jam from burning. You can also use a slow cooker to make the jam, but you will need to adjust the cooking time.
- Cook the jam until it reaches the desired consistency: The cooking time will vary depending on the type of tomatoes you use and the desired consistency of the jam. For a thicker jam, cook for longer. For a thinner jam, cook for a shorter time.
- Store the jam properly: Once the jam is made, it can be stored in a jar in the refrigerator for up to 2 weeks. You can also freeze the jam for up to 6 months.
Conclusion:
Spanish tomato jam is a delicious and versatile condiment that can be used in a variety of dishes. It is perfect for spreading on toast, crackers, or cheese. It can also be used as a glaze for roasted vegetables or meat. No matter how you choose to use it, Spanish tomato jam is sure to add a burst of flavor to your meal.
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