Serve this luscious and aromatic topping with the Garlic, Herb and Mustard Crusted Beef Tenderloin , salmon, turkey, chicken– or over rice. It may be made 2-3 days in advance.
Moroccan Tomato Jam
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1/2 teaspoon ground turmeric or a pinch of saffron
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
1/2 cup finely chopped onion
1/2 cup dry red wine
1/2 cup water
4 28-ounce cans diced tomatoes, drained
2 tablespoons tomato paste
1 1/2 teaspoons ground cinnamon
3 tablespoons honey
1 teaspoon orange zest
Salt and black pepper to taste
- Heat the oil in a Dutch oven over medium-high heat. Add the garlic and cook, stirring, 30 seconds. Stir in the turmeric, ginger, and black pepper; cook 10 seconds until fragrant. Add the onion and cook until just starting to soften, 2-3 minutes. Stir in the wine and water and bring to a boil. Cook until the liquid is reduced by half, about 6-8 minutes.
- Add the tomatoes, tomato paste and cinnamon. Bring the mixture to a boil and reduce to a simmer. Cook, stirring often and taking care to prevent the tomatoes from scorching until the mixture is very thick, about 20 minutes. Remove from the heat, stir in the honey and zest, and season with salt and black pepper.
Makes about 3 cups