Emeril's Tomato Jam
Recipe courtesy Emeril Lagasse, courtesy MSLO, Inc.
In June 2008, Emeril Lagasse called upon Steve D'Angelo to lead the kitchen at Emeril's Gulf Coast Fish House as chef de cuisine.
D'Angelo holds a deep appreciation for the bounty of the gulf waters, sourcing local oysters, fish and shrimp straight from the docks, along with fresh exotic catch flown to the restaurant daily, and locally grown produce and farm products.
Combine all the ingredients in a small sauce pan and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until most of the liquid has evaporated, about 20 minutes. Remove the pan from the heat and allow to cool to room temperature before serving.
Yield: 1/2 cup
*Recipe courtesy Emeril Lagasse, courtesy MSLO, Inc.
Course: Sauces and marinades