| This tomato jam recipe comes from a restaurant that no longer exists. I am unsure who developed it, but it was on the menu when I worked there, as a kid. I LOVED this stuff and made it regularly. I'm sure I used it wrong, when I slathered it on my own meals, but I applied it, liberally, to almost everything. One of my favorites was to toss it with pasta and devour it when I got home. A strange combination, but one I ate often!|
The flavor combinations are also a bit strange. It's a difficult recipe to pinpoint, in terms of ethnic origin. Is it Indian? Is it Moroccan? It initially feels like a sweet tomato jam from the southern U.S., but then the spices and aromatics harking from other countries start teasing the olfactory nerves, resulting in a powerful mélange of exotic tastes and aromas. That's my way of saying ... it's TASTY!
I don't remember how we used this in the restaurant. I want to say it was served with lamb, but I'd be lying if I said that with certainty. I think it tastes great on everything, but I would likely hold it up to bigger/bolder flavors: beef, lamb, goat, bison, ostrich, venison, etc. for example.
Oh ... now I want to braise lamb shanks in this stuff! Stay tuned!
Note: Makes about 1 1/2 cups of jam. The recipe is calculated for twelve 2-tbsp portions.