Tomato Jam For The Leg Of Lamb
From twill10 10 years agoIngredients
- Recipe from Executive Chef Liam Spence, LOLA (Seattle, Washington shopping list
- Tomato jam for the leg of lamb shopping list
- 1 tablespoon extra-virgin olive oil shopping list
- 1 small yellow onion, finely chopped shopping list
- 28 ounce can crushed tomatoes shopping list
- 1/4 cup sugar shopping list
- 1 teaspoon kosher salt shopping list
- cayenne pepper, pinch shopping list
How to make it
- In a large heavy-bottomed pot, heat oil over medium-high heat. Add onions; cook until translucent, stirring often, about 3 minutes. Add tomatoes, sugar, salt and cayenne; bring to a simmer, then reduce heat to medium-low and cook down until the mixture is thick, about 1 hour, stirring frequently. Remove from heat; set aside to cool to room temperature. Transfer jam to an airtight container; refrigerate until serving. (Can be refrigerated for up to 5 days.)
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