Tis the season for making full use tomatoes! It seems to go from drought to flood overnight when they start turning red in the garden. This simple recipe helps you enjoy their sunny flavor throughout the fall and long winter. Try it on crostini with a shaving of Parmesan or a small dollop of goat cheese, smear on your favorite toasted bread or use as condiment for slow roasted braised dish – many of you have enjoyed it complementing our succulent lamb shanks during the fall and winter at Gigi Trattoria.
Makes approximately 1 ½ -2 cups
1 tablespoon olive oil
½ Vidalia onion, diced
1.5 pounds ripe plum tomatoes, cored and coarsely chopped
.5 cup sugar
1 pinch of saffron
1 star anise
1/8 teaspoon ground cloves
1 teaspoon salt
1/8 to 1/4 teaspoon red pepper flakes
Heat the olive oil in a heavy medium saucepan over medium heat. Add the onion and cook, stirring, until it softens and becomes fragrant, 2 to 3 minutes. Add the remaining ingredients and bring to a boil over medium heat, stirring often.
Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then pour into hot, sterilized 8 ounce jam jars, screw the lids on and turn the jars upside down to cool completely.