ZESTY TOMATO JAM

HANDS-ON TIME 40 minutes
TOTAL TIME 2¾ hours
MAKES 2 cups

INGREDIENTS:

• 1.125 kg ripe tomatoes (about 8 medium)
• 1 tbsp olive oil
• 1 onion, finely diced
• 3 cloves garlic, minced
• 1½ tsp mixed pickling spice
• ¼ cup balsamic vinegar
• 3 tbsp packed brown sugar
• ½ tsp each salt and pepper

DIRECTIONS:

1. Using sharp knife, score X in bottom of each tomato.
2. In large pot of boiling water, blanch tomatoes until skins begin to loosen, 12 seconds.
3. Using slotted spoon, transfer to bowl of ice water; let cool for 20 seconds.
4. Drain tomatoes and peel off skins; core and chop to make 4½ cups. Set aside.
5. In large shallow saucepan, heat oil over medium heat; cook onion, garlic and mixed pickling spice, stirring often, until onion is tender, 3 minutes.
6. Add tomatoes, vinegar, brown sugar, salt and pepper; cook, stirring occasionally, until thickened and reduced to about 2 cups, about 30 minutes.
7. Let cool. (Make-ahead: Refrigerate in airtight containers for up to 3 weeks or freeze for up to 3 months.)

NUTRITIONAL INFORMATION, PER 1 TBSP:

• about 17 cal, trace pro, 1 g total fat (trace sat. fat),
• 3 g carb, trace fibre, 0 mg chol,
• 38 mg sodium, 70 mg potassium.
• % RDI: 1% calcium, 1% iron, 2% vit A, 5% vit C, 1% folat