TOMATO MARMALADE
This recipe for tomato marmalade is from chef Bill Taibe of Napa & Co. restaurant and is used to make his Pan-Roasted Striped Bass with Roasted Artichokes, Mushrooms, and Tomato Marmalade.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 3 1/2 cups
Number Of Ingredients 8
Steps:
- In a large heavy-bottomed skillet, heat 1/4 cup plus 1 tablespoon olive oil over medium heat. Add tomato paste and cook, stirring, about 1 minute. Add sugar and cook, stirring, until well combined. Add vinegar and cook, stirring, to deglaze pan.
- Add tomato halves, thyme, bay leaves, salt, and remaining 3/4 cup plus 3 tablespoons olive oil. Reduce heat to medium-low and continue cooking until olive oil is bright red in color, 5 to 6 minutes.
- Remove bay leaves and thyme and transfer marmalade to refrigerator until chilled. Marmalade can be stored in an airtight container, refrigerated, for up to 1 week.
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Ak Ali
[email protected]I'm always looking for new and interesting recipes to try. This tomato marmalade definitely caught my eye.
Happy Asha
[email protected]I can't wait to try this recipe! It sounds delicious.
Lanchy Omra
[email protected]I think this marmalade would be even better if it was made with fresh tomatoes.
Emma Temma
[email protected]This recipe is a bit too time-consuming for me. I prefer recipes that are quicker and easier.
Mohammad Arman
[email protected]I followed the recipe exactly but my marmalade didn't set. I'm not sure what I did wrong.
Md Omi
[email protected]I'm not a big fan of tomatoes, but I actually enjoyed this marmalade. It's not too sweet and it has a nice tang to it.
Adaneh Getahew
[email protected]This is a great recipe for a homemade gift. I've given jars of this marmalade to friends and family and they've all loved it.
Florence Lawrence
[email protected]I've made this marmalade several times and it's always a hit with my family and friends.
Stevemark Donmark
[email protected]This marmalade is a great way to preserve tomatoes. I made a batch in the summer and I'm still enjoying it in the winter.
Fareed Jatt
[email protected]I used a combination of red and yellow tomatoes for my marmalade and it turned out beautifully. The colors are so vibrant.
Nicole Perez
[email protected]I love the addition of balsamic vinegar in this recipe. It gives the marmalade a nice depth of flavor.
Sd sd
[email protected]This is a great recipe for beginners. It's easy to follow and the marmalade turns out delicious.
Mike Dunlap
[email protected]I followed the recipe exactly and my marmalade turned out perfectly! It's a beautiful amber color and has a wonderful flavor.
Brandon Welch
[email protected]This marmalade is a bit too sweet for my taste, but I think it would be great served with a savory dish like grilled cheese or roasted chicken.
Murtaza Raufiii
[email protected]I've never had tomato marmalade before, but I was pleasantly surprised by how much I enjoyed it. It's a great way to use up extra tomatoes, and it's a delicious addition to a cheese plate.
polihronov ivan
[email protected]This tomato marmalade is a delightful blend of sweet and savory flavors, and it's so easy to make! I love that it can be used as a spread on crackers or toast, or as a glaze for chicken or fish.