I must confess
that I only learned to eat tomatoes (like so many other things) when I was
already grown up. Really grown up, I mean. I was a picky eater as a
child, and my poor parents were desperated, especially with tomatoes. I
remember just so clearly my father's frustration whenever he offered me
the best of summer ripen tomato, open in half with a little olive oil
and a pinch of salt, as the best dish in the world. I was young, but not
enough not to realize that I had to do my best to eat it. But for me,
it was a viscous thing, with uncertain taste, which I could never
really eat. As soon as I felt it in my motuh, I felt sick, and I could
see my father's disappointment. Even today he eats so often tomatoes in
summer, freshly picked, chosen at the point that he likes, but now he
just does not invite me to try.
I can now eat them, but still they are not one
of my favorite snacks. And the proof is that I can only eat them ripe, very ripe. Still green and crisp tomatoes are a test that I failed to
overcome. Another unforgivable stain on my record of culinary tastes.
What
I really love is to make jams and jellies. Never prepare them for
preserving, though. At one time in my life I spent too many summers
preparing canned fruit so I think I'm done for my entire existence. No,
sterilized jars, then boiling and everything else is not for me.
And yet, I never did before a tomato jam, even though I
wanted long ago. Simply I had not done it yet. But a few days ago, at
the site of Saveur Magazine
I saw this tomato and green apple jam, and I had to try it. Mine is
quite different from the original, which is much more spicy and perfect
to accompany savory dishes, but I just add green apple as an alternative
to the idea I had in mind.
You can see the result below. A highly
recommendable jam, not overly sweet, and delicious to replace oil and
tomato on toast for breakfast for a couple of days.
Tomato and green apple jam Ingredients
1 kg. ripe red tomatoes
2 medium green apples (Granny Smith), peeled and diced
500 grams superfine sugar
Directions
Peel the tomatoes: Bring a large pot of water to a boil over high heat. Score the bottom of each tomato with an X. Once water is boiling, drop tomatoes in for 15-30 seconds; remove with tongs and immediately plunge into cold water. Slip off the peels with your hands, then roughly chop the peeled tomatoes. Add the tomatoes, apple, and sugar to a medium saucepan set over medium heat and stir to combine. Bring mixture to a boil very slowly, then lower heat and gently cook, uncovered, for about 40 minutes, stirring occasionally to prevent scorching, until the mixture is thick and jammy. When the jam is ready, remove from heat and, if desired, use a fork to break down tomato and apple chunks to your preferred consistency and leave to cool.
Tip: This
jam is perfect on a slice of bread freshly toasted and a little Brie or
other creamy cheese. But try also to add a few tablespoons of jam to a
vinaigrette for the salad. Mix 3 tablespoons of olive oil, 1 tablesppon
apple vinegar and 2 tablespoons of the jam. Salt and pepper, emulsified
and pour over salad just before serving. Can not be easier nor tastier.
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