Tomato Jam from recipe above

4 scallions, chopped

1 tablespoon lemon juice

1 tablespoon plain yogurt

2 tablespoons olive oil

1 tablespoons pomegranate molasses

1 tablespoon Aleppo pepper

Blend all of the above in a food processor, stopping when there are still some chunks remaining. Adjust with salt, pomegranate molasses and sriracha if necessary. 

½ cup bread crumbs

¼ cup walnuts, toasted, chopped roughly

¼ cup pine nuts, toasted, chopped


Stir in these three ingredients just before serving.

Yields about 2 ½ cups.

Serve with a bread that will absorb the saucy consistency. 

Recipes, FallEdible Boston