I’ve always been such a fan of accoutrements. Dips, spreads, relishes, djons… you name it- I probably really, really enjoy it. Tomatoes, in all forms, are one of my favorite ingredients in the kitchen- in this recipe especially. Take a cherry tomato and cook it, very slowly so as to draw out and enhance all of it’s natural sweetness, place it atop just about anything- and you’re sure to go in for more bites than you had anticipated.
Prep Time: 5 minutes
Cook Time: 20 minutes
- 1 Pack Cherry Tomatoes Preferably the multi-colored or Heirloom Cherry Tomatoes
- 4 Tbsp. ExtraVirgin Olive Oil
- Smoked Paprika
- Wash tomatoes and be sure to discard any spoiled ones that have made their way into the bunch.
- In a sauce pot, ideally a ceramic pot because I like the way it allows the fruit’s sweetness to really be extracted in the cooking process, heat Extra Virgin Olive Oil.
- Once oil is hot add Tomatoes, and season with salt, pepper, and paprika.
- At this point you may be tempted to stir the tomatoes in order to watch them transform- but patience is key. Cover the pot and allow the tomatoes to blister and pop open.
- After a few moments of letting the tomatoes stew in it’s own juice, remove lid and, using a metal spatula, burst any tomatoes that have yet to do so on their own.
- Now is where you really take the marmalade to the next level. While you don’t necessarily need much time to cook this, the longer you do- the sweeter the outcome.
- Once Marmalade is cooked down, store in air tight container and enjoy with cheese… on toast… with your eggs… and many other ways for up to one week.