Savory Creole Tomato Jam
Source of Recipe
From "The Southerner's Cookbook" by the editors of Garden & Gun
"This chunky jam from chef Tory McPhail of Commander's Palace, in New Orleans, is especially good slathered over grilled chicken, though you can also use it with other meats. Or pour it over a block of cream cheese for a super-simple party spread. The recipe calls for a whole *head* of garlic, not just one clove. (Creole varieties, if you can find them, have a high sugar content.) Go lighter if you like, but the long simmer will blunt its bite."
List of Ingredients
◦ ½ teaspoon vegetable oil
◦ 1 head of garlic, cloves peeled and sliced
◦ 1 Vidalia onion, thinly sliced
◦ 3 large tomatoes, peeled, cored, and coarsely chopped
◦ 2 ½ teaspoons kosher salt
◦ ½ teaspoon freshly ground black pepper
◦ ½ teaspoon cayenne pepper
◦ 1 cup dark brown sugar
◦ 2 teaspoons Crystal hot sauce
◦ 2 teaspoons Worcestershire sauce
◦ Juice of 1 lemon
Place a Dutch oven over medium heat and add the oil.
Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the remaining ingredients and stir to combine. Reduce the heat to low and simmer uncovered, stirring occasionally, for 2 to 3 hours, until the jam is dark and thick. Serve immediately or let cool to room temperature. (It's excellent either way.)
Let any remaining jam cool, then store in an airtight container, refrigerated, for up to one week. To serve again, reheat by microwaving for 30 seconds to 1 minute.
Makes 2 cups