This sauce is a tomato jam that tastes more like a richly spiced ketchup. A long simmer is important. This is inspired by a recipe for a delicious tomato jam in the chef Matthew Kenney’s cookbook, “Matthew Kenney’s Mediterranean Cooking.” My version is not as sweet as his; I decided to call it ketchup rather than jam because to me, it tastes like a richly spiced ketchup, with sweet and sour flavors and a little kick from the cayenne. A long simmer is important for cooking the sauce to the right consistency and for concentrating the flavors. After that, I put the ketchup through a food mill to achieve smoother texture, but that step is optional. I salt toward the end of cooking because the mix will reduce quite a lot and it’s too easy to oversalt if you salt before that happens. However, be sure to use enough salt to balance out the sweetness and bring out the spice. Featured in: Tomatoes All Summer Long.
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|Serving Size: 1 recipe (1027g)|
|Recipe Makes: 1|
|Calories from Fat: 140 (25%)|
|Amt Per Serving||% DV|
|Total Fat 15.5g||21 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 223.4mg||8 %|
|Potassium 2368.8mg||62 %|
|Total Carbohydrate 107.2g||32 %|
|Dietary Fiber 12.5g||50 %|
|Sugars, other 94.7g|
|Protein 9.2g||13 %|
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Calories per serving: 563
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