Muhammara made with Tomato Jam
Submitted by Victoria Wallins of Sherborn, MA and Strafford, VT who grows her own tomatoes in her VT garden. She picks up her copy of Edible Boston at Wasik’s Cheese Shop in Wellesley.
1 ½ pounds garden fresh tomatoes
2 tablespoons lime juice
¼ teaspoon cinnamon
1/8 teaspoon ground cloves
1 tablespoon grated fresh ginger
¼ cup sugar (scant)
1 teaspoon ground cumin
¼ teaspoon red pepper flakes or a squirt of Sriracha hot sauce
½ teaspoon salt
Cook on low stirring frequently until thick and jammy. About 1 to 1 ½ hours. Cool. Yields about 2 cups.