Tomato Jam

A couple of days ago, I visited  the New York Times’ column The Minimalist by Mark Bittman to find some new recipes to try.  If you don’t know him, Mark Bittman is a food journalist, former editor of the Cook’s Illustrated magazine, and an author of several cookbooks, most notably How to Cook Everything.  He also collaborated with one of my favorite chefs, Jean-Georges Vongerichten, on two cookbooks, Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef.  He has been an advocate of the minimalist approach to cooking, preparing dishes that are simple, straightforward, and unfussy.  He’s definitely my kind of cook.  Anyway, I was looking for recipes with tomatoes since I had a good supply of them.  I ran across this article and accompanying recipe and was immediately intrigued.  The recipe was pretty straightforward and I had all of the ingredients in the pantry already.  Plus, the photo that accompanied the recipe was stunning – the deep red color of the homemade tomato jam made it irresistible.

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