Emma and Tiff got married! It was the best! So fun, so pretty, so delicious, so wonderful! Again, the best! They are two of the most fun people ever to cook with, and they probably had the most fun making a gillion jars of tomato butter for wedding favours. There are a few important things to know about tomato butter: 1) it’s delicious. 2) there is no butter involved. 3) it is especially delish with grilled cheese. So good!
The recipe comes from the Pan Chancho cookbook, and is pretty easy.
- 3 whole cloves
- 3 allspice berries
- 4 black peppercorns
- 2 28 ounce cans of diced tomatoes (with juice!)
- 1/3 cup white wine vinegar
- 1/2 packed brown sugar
- 1/2 teaspoon sea salt
- pinch cayenne
- 1 cm-long stick of cinnamon
Put the cloves, allspice, and peppercorns in a big tea ball, and put it, along with everything else in a saucepan. Bring to a rolling boil, then reduce the heat and boil gently for 30 minutes.
Reduce the heat to low, and simmer stirring pretty often, for about an hour and a half. Take out the cinnamon stick, then cook for another 3 to 3 and a half hours, until the mixture is thick and jammy. Cool the butter, and put it in a pretty pretty mason jar.
Thanks Emma and Tiff for such a fun wedding!
descent into dessert 