- 1 (14.5 oz) strained can of tomatoes
- 1 half white onion, roughly chopped
- 3-5 smashed cloves of garlic
- 1 tbs olive oil
- 1 tbs Calabrian chilis
- 1 tsp dried basil
- 1 tsp smoked paprika
- Salt and pepper to taste
- Thoroughly drain can of tomatoes. I used a metal mesh sieve. Just make sure just the “meat” of the tomatoes remains.
- Heat oil to medium heat in a sauce pan. Once shimmering, add all of the ingredients.
- Fry up veggies until they are soft and easy to break up. This should be about five-ten minutes.
- Blend mixture. I used my immersion blender and the tall cup it came with. I made a chunky paste, like the texture of a loose salsa.
- Return sauce to pan and reduce. This will take from 15-30 minutes. The sauce should reduce by about 2/3s and will get dry. Move around to avoid burning. Be sure to taste for spices and to make sure the tinned tomato flavor cooks out.
- When sauce is reduced, thick, and dry, add salt and pepper to taste. Serve or keep in the fridge for up to a week.
This last Saturday morning, I tossed and turned and couldn’t sleep. Tired of fighting my pillows, I decided to make a nice breakfast for my roommate and I. Lately, I have been missing summer’s tomatoes, and I wanted to get close with their canned cousins. This spicy, creamy tomato jam was a perfect topping for toast. Above, its on Maritime Bread Company’s sourdough bread and Cocorico’s goat cheese spread. I also ended up making a loose interpretation of a chicken parm sandwich using the jam in place of the marinara.
froese like fraze 