Three-Tomato Marmalade

Preparation info

  • Difficulty

    Easy

  • Makes about

    2 cups

Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped, seeded ripe red tomatoes (about 3)
  • 1 cup fresh sun-dried tomatoes in olive oil
  • 1 Baked Tomatoes Confit

Method

Heat the olive oil in a 10-inch frying pan until just before smoking. Add the chopped fresh tomatoes and cook for 30 seconds, or just until all the water is evaporated. Remove from the heat and let cool.

Chop the sun-dried and oven-dried tomatoes to a coarse puree. Mix with the cooked fresh tomatoes.