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Thursday, June 16, 2011
Recipe Creole Tomato Jam | NOLA.com
Tomato jam, a cross between marmalade and ketchup, has been the rage on goat cheese (or any kind of cheese) and sandwiches (try it on turkey burgers) since Mark Bittman published a recipe for it in The New York Times a few years ago. The Creole tomato version is sweet-tart with a spicy little back burn. If you increase the recipe, the simmering time will increase, too.
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