Desserts from Argentina: Tomato Jam
This is a very popular jam in the Argentina. You can use it as you
would the dulce de leche, either over a slice of bread, or filling
in different pastries. Delicious over crackers!
4 pounds tomatoes
2 pounds of sugar
1 ½ cups of water
Choose tomatoes that look ripe, though fresh, not in bad conditions.
Take their skins off, this can be done passing them through boiling
water or just peeling them if you have a very sharp knife. Next step
is to cut them in parts and take the seeds out.
In a large saucepan, put the water and the sugar and let them boil
until the syrup takes consistency and only then put the tomatoes cut
in little pieces to boil into the syrup. Don’t forget to lower
the fire once you put the tomatoes to cook. Move it often using a
wooden spoon. After it has been boiling for 20 minutes, put the fire
off and let the tomatoes rest for 8 hours.
Then take it to the fire again, stirring it all the time, with your
wooden spoon, taking care that the fire is very low, don’t forget
to stir it very often. One and a half hours of this second boiling
and the jam is ready. Let it cool, and enjoy it! If you want to put
it into jars, then make two or three times this recipe and can them
as any other product.
You can fill Pasta Frola with this jam, and is just exquisite.