Tomato Jam

1. 1

   Working over a medium bowl, grate the tomatoes on the large holes of a box grater until only the skin remains in your hand; discard the skin.

2. 2

   In a small saucepan, heat the oil.

3. 3

   Add the onion and cook over moderately low heat, stirring, until softened, about 5 minutes.

4. 4

   Stir in the sugar, vinegar and tomato pulp and cook, stirring occasionally, until very thick, 12 to 15 minutes.

5. 5

   Stir in the lime juice and a pinch of salt and season generously with pepper.

6. 6

   Transfer the jam to a bowl and let cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.