Meditation – 13 April 2020

Mark Bittman’s Tomato Jam

  • 1.5 lb. ripe plum tomatoes, cored & coarsely chopped
  • 1 c. sugar
  • 2 T. freshly squeezed lime juice
  • 1 T. freshly grated or minced ginger
  • 1 t. ground cumin
  • 1/4 t. ground cinnamon
  • 1/8 t. ground cloves
  • 1 t. salt
  • 1/8 – 1/4 t. red pepper flakes or cayenne
  1. Combine all ingredients in a heavy medium saucepan. Bring to a boil over medium heat, stirring often.
  2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasonings then pour into hot sterilized jam jars. Store in refrigerator or process in a traditional hot water bath for longer storage.

Makes approximately two 8 oz. jam jars… and a little bit more.

I know, I know… not really a Meditation but I love this tomato jam… it’s funny… sweet and savory at the same time.

Greek Salad Skewers

My friend Jann is au courant in the food scene. Her daughter, Jennifer Block and son-in-law, Steve Perlstein run the Simmer Truck... a food truck in Milwaukee, Wisconsin… coincidentally, my hometown. They specialize in fresh soups and panini and have expanded to full service catering.

I’ve spent the morning perusing their website and menus and now I’m starving. Believe you me… if I were there, I’d be first in line!

Anyway, I gave Jann my favorite appetizer “recipe” to share if they’re interested.

Greek Salad Skewers

This visual version is for you Jann!