Smoked Tomato Ginger Jam
This is amazing over chicken breast, eggs, pasta or any meat dish or eat it by the spoonful!
6 or 7 large ripe Roma Tomatoes (or medium tomato)
3 Tbsp Vinesation Basil Olive Oil (if not using smoker then use Olive Wood Smoked Olive Oil)
Seasonello Herbal Salt to taste (sold at Vinesation)
½ large chopped onion
3 or 4 garlic cloves (crushed)
1 Tbsp. minced fresh ginger
½ cup Vinesation Organic Red Wine Vinegar
2-3 Tbsp brown sugar (or sugar substitute like Monk fruit)
2 Tbsp fresh chopped basil (or dried)
Preheat smoker to about 225°F. Cut the tomatoes in quarters and coat in some of the olive oil then season with Seasonello Herbal Salt. If using conventional oven heat to 350°F. Place cut side down on baking sheet. Smoke for about 1 hour until skin starts to peel or bake in oven for about 45 minutes. Remove the tomatoes from oven and set aside and let cool. Once the tomatoes are cooled remove the peel.
In a heavy saucepan add the olive oil and heat then add the onions, garlic and ginger and saute on medium to low heat for about 20 minutes until onions are soft and translucent. Add the peeled tomatoes, red wine vinegar, sugar and season to taste with salt and pepper if desired. Reduce this over low to medium heat for about ½ hour or less until it has reduced so that most of the liquid is gone. Remove from heat and let cool. Once this mixture is cool add the fresh or dried basil.
Adapted from Hari Pulapaka, James Beard