Tomato-Sesame

Beating tastebud jet-lag

Time does funny things to my memories of flavor. Thinking of delights tasted in far-off lands usually ends in my attempting, and failing, to recreate them. Even if I get every nuance of the recipe right, it just doesn’t work. The air smells different. The setting is all wrong. Until now. Rewind a few months to an idyllic Moroccan vacation full of adventure, colours, and mouth-watering delicacies. While I haven’t even tried to tackle a Moroccan breakfast, I recreated a moment in time with Sofra’s recipe for Sesame-Tomato Jam. I am sitting in a tiled Riad in Marrakesh…..mmmmm.

 

 

 

 

 

 

 

 

 

TOMATO SESAME JAM

• 4 cups peeled and seeded tomatoes (or one can diced tomato)

-­‐ for easy peeling, blanche the tomatoes in boiling water for about one minute until the skin splits, then remove and let cool enough to handle before peeling

• 1 heaping teaspoon tomato paste

• ¼ cup extra virgin olive oil

• 2 teaspoons ras el hannout (see below)

• 2 tablespoons honey

• 2 teaspoons grated fresh ginger

• 2 tablespoons sesame seeds

• 1 tablespoon lemon juice

Place all of the ingredients except for the lemon juice in a large sauté pan on low heat and GENTLY simmer until it turns into a soft jam. (About 30 minutes)

Stir in lemon juice.

Season with salt and white pepper

RAS EL HANNOUT (this makes enough to use in lots of other ways)

• ¼ cup cumin seeds

• ¾ tsp saffron

• 1½ tsp ground cinnamon

• 1 T turmeric

• 1 tsp ground ginger

• 1 T ground black pepper

• ½ cup paprika

In a small skillet on low heat, toast the cumin seed for 2 minutes until fragrant. Cool and grind with the saffron.

Place in a small mixing bowl and combine with the remaining spices.

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