We have become the cross country groupie parents. Those parents who go to their kids races and are ever prepared. we have the layers, the big umbrella and the rain boots on the ready. Those parents that spend an entire weekend driving back and forth for 300 + miles to watch their kids race for all of 15 minutes. We know the names of most of the kids and the other groupie parents too. Did I know we would come to this - no; but I tell myself only 2 more years before they go off to college and have to make every minute count.
Seattle was one of the more pleasant excursions. We managed to meet friends and family and had breakfast at this place called Morsel. The biscuits were huge and light and flaky all at the same time. We had a goat cheese sandwich on a tomato curry biscuit, The highlight of the sandwich was for me; a confection that they called roasted tomato jam. It was tomato heaven in winter - bright, tart and a tiny bit sweet.
The jam gods smiled on me because I came home to a tray of ripe Roma tomatoes that were sitting unused on the kitchen counter.
Roasted tomato jam - technique adapted from the Kitchn
12 or 13 roma tomatoes ( they were smallish)
3 cloves garlic
1 big nub of ginger, grated skin on
3 hot green peppers, chopped (Serrano)
black pepper
olive oil, sugar, salt.
Heat your oven to 350 deg F on a roast setting
Quarter tomatoes, smash and peel the garlic, grate the ginger and chop up the peppers. Coat 11x13 glass pan with olive oil and arrange tomatoes in a layer( they will not all fit). Scatter the green chi,lies garlic and ginger over the tomatoes. Grind a generous amount of black pepper over the tomatoes and shake salt over. Sprinkle about a teaspoon of sugar and lightly drizzle Olive oil. Cover with the rest of the tomatoes and season again with salt, pepper, sugar and olive oil.
Roast @ 350 for 90 mins, stirring a couple of times in between. The tomatoes should extruded their juices and collapsed but still be slightly liquid like a pasta sauce. Raise the temperature to 450 and bake for another 20 to 30 minutes till the tomatoes have thickened into a nice gooey jammy consistency.
Scrape into bottles. Cool on counter. Lasts for 2 weeks in the fridge and can be frozen, Great as a sandwich spread or stirred into yogurt or to boost your pasta sauce.
Seattle was one of the more pleasant excursions. We managed to meet friends and family and had breakfast at this place called Morsel. The biscuits were huge and light and flaky all at the same time. We had a goat cheese sandwich on a tomato curry biscuit, The highlight of the sandwich was for me; a confection that they called roasted tomato jam. It was tomato heaven in winter - bright, tart and a tiny bit sweet.
The jam gods smiled on me because I came home to a tray of ripe Roma tomatoes that were sitting unused on the kitchen counter.
Roasted tomato jam - technique adapted from the Kitchn
12 or 13 roma tomatoes ( they were smallish)
3 cloves garlic
1 big nub of ginger, grated skin on
3 hot green peppers, chopped (Serrano)
black pepper
olive oil, sugar, salt.
Heat your oven to 350 deg F on a roast setting
Quarter tomatoes, smash and peel the garlic, grate the ginger and chop up the peppers. Coat 11x13 glass pan with olive oil and arrange tomatoes in a layer( they will not all fit). Scatter the green chi,lies garlic and ginger over the tomatoes. Grind a generous amount of black pepper over the tomatoes and shake salt over. Sprinkle about a teaspoon of sugar and lightly drizzle Olive oil. Cover with the rest of the tomatoes and season again with salt, pepper, sugar and olive oil.
Roast @ 350 for 90 mins, stirring a couple of times in between. The tomatoes should extruded their juices and collapsed but still be slightly liquid like a pasta sauce. Raise the temperature to 450 and bake for another 20 to 30 minutes till the tomatoes have thickened into a nice gooey jammy consistency.
Scrape into bottles. Cool on counter. Lasts for 2 weeks in the fridge and can be frozen, Great as a sandwich spread or stirred into yogurt or to boost your pasta sauce.
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