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Tomato Marmalade | Velbekomme

7 Mar 2008

Sweets for the Salty

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Even the savoury kitchen needs a little sugar in its bowl sometimes.

Take this tomato marmelade from Rosa Sala Burgaya’s Tapas book for instance. It’s red, sticky and has a hint of sweet bay-leaf that suits white poultry and pork very well.

Try to smear it on your regular club sandwich with chili-mayonnaise instead of curry dressing and suddenly it’s a different ball game altogether. Here’s how you make good with your canned tomatoes:

  • 1 can of organic tomatoes
  • The zest of half a lemon (organic too)
  • 1 bay-leaf
  • 4 tablespoons of sugar

Put all the ingredients in a small saucepan and leave it to simmer without a lid for about an hour (Rosa says two, but I find one is plenty) until it’s firm and sticky. And that’s it really. A seductive condiment for your table in no time. But do try to keep that index finger in check until the guests arrive. Once it’s tried to dip into the glass, it can’t seem to stop.

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One Response to “Sweets for the Salty”

  1. […] That sort of made me a little less excited about the new discovery. A bit like the time I made some Spanish tomato marmelade and somebody asked if it was ketchup. Dammit! First of all, there’s waaay too much custard […]

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