This jam makes a good smear on sandwiches – think fresh mozzarella and arugula. If you wish to add a little heat, add 1-2 red jalapeno or Serrano chilis when you grill the peppers, and peel and seed them and add them to the mix.
Ingredients:
½ onion, peeled and finely diced
4-6 medium sweet peppers (a mixture of your choice), grilled, peeled, and seeded
2-3 cloves garlic, minced
4 medium tomatoes, seeded
sea salt and freshly ground pepper, to taste
1 teaspoon fresh thyme, basil, or rosemary, minced
olive oil as needed
white wine vinegar as needed
Directions:
1. Cut tomatoes and peppers into ¼-inch pieces.
2. Heat a large sauté pan over medium-high heat and add 2 tablespoons of olive oil.
3. Saute onions until soft then add the garlic, salt, pepper, and herbs.
4. Stir and reduce heat and cook garlic until soft and the flavors have melded.
5. Add the tomatoes and cook down to a jam-like consistency. This can take up to 30 minutes or more.
6. Optional – turn up the heat and sear a little to get a smokey flavor to the jam, but be careful not to burn the jam.
7. Taste. If it needs it, add a few drops of vinegar at a time to balance the jam’s flavor. It should be sweet, but should also have a bit of tart to balance the sweet and bring out the fruity qualities of the peppers and tomatoes.
8. When done, transfer to a clean jar and store in the refrigerator until ready to use. It keeps 7-10 days.
Yield 1 pint