RecipeDB

Cooking in progress....

Roasted Tomato Jam

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.2066
Energy (kCal)1616.6908
Carbohydrates (g)404.1265
Total fats (g)0.1619
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pour 1/3 of the sugar over the base of a 12-inch braising pan or other baking dish. Layer half the tomatoes, overlapping the slices, in the pan. Sprinkle with 1/3 cup sugar, and top with the lemon zest, lemon juice, cinnamon stick, fennel seeds, and chiles. Top with the remaining tomatoes, followed by the rest of the sugar. Let sit for 30 minutes. Heat the oven to 400 degrees F. | 2. Place the pan, uncovered in the oven and let cook for 1 hour. The tomato juices should simmer actively. Check every 20 minutes, spooning the juices over the top tomatoes, and removing the chiles if they char. | 3. The tomato juices should begin to gel at 2 hours, but it could happen a little sooner or later. Test the juices by spooning a little onto a plate, letting it cool, and running your finger though it. If it holds the line, the jam is ready. Remove the jam from the oven and let cool. I eat this jam fresh so I put it into jars and keep it in the fridge. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 2 cups 1611.96 403.19199999999995 0.0 0.0
    beefsteak tomato 3 ripe cored sliced - - - -
    salt 1 - - - -
    lemon zest 1 grated - - - -
    lemon 1 1.2808 0.4116 0.0486 0.0132
    cinnamon 1 - - - -
    fennel seed 1/2 teaspoon crushed 3.45 0.5229 0.158 0.1487
    red chilies 2 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition