Even the fussiest chefs sing the praises of Heinz 57 ketchup. So instead of trying to improve on the classic, Jeff McInnis and Janine Booth of New York’s Root & Bone make tomato jam.
The ingredients are pretty much what you find in ketchup, but the chutney-like texture and sharp sweet-sour balance make it a powerful complement to roasted chicken, breakfast scrambles, and seared swordfish steaks. It’s not bad on burgers, either.
Learn how to master the condiment. You’ll use it all summer long.
Degree of Difficulty: Easy
Total Time: 45 minutes
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- 2 tbsp olive oil
- 1 cup shallots, finely diced
- 1 garlic clove, minced
- 2 lb tomatoes, peeled and diced, with their juices
- 3 tbsp sugar
- 2 tbsp red wine vinegar
- ½ tsp kosher salt
- ¼ tsp black pepper
How to make it