Spanish Tomato Jam (Mermelada De Tomates)

The surprising bright accent of sweetness in this popular modern Catalan relish makes it an ideal counterpoint to savories such as anchovies, pungent cheese, or smoked ham. Normally, the tomatoes are slowly baked or cooked on top of the stove with sugar syrup, but this quick microwave version is delicious and simple. The tomatoes will splatter as they are microwaved, so choose a deep bowl with sides at least three inches tall. Adapted from "The New Spanish Table" cookbook. Makes about 1 1/4 cups

• Ready In: 16 mins
• Yields: 1 1/4 cups

Ingredients

• 2  lbs  medium ripe tomatoes, blanched, peeled, and chopped medium-fine
• 3  tablespoons sugar
• 2  tablespoons light corn syrup
• 1  tablespoon fresh lemon juice
•  salt (kosher or sea)
•  olive oil (for storing the jam)

Directions

1. Place the tomatoes in a fine sieve set over a bowl and let the juices drain for a few minutes.
2. Place the tomatoes in a deep microwave-safe bowl, add the sugar, corn syrup, and lemon juice, and toss to combine. Season with salt to taste, then microwave on high for 5 minutes. Using oven mitts, remove the bowl from the microwave, stir the tomatoes, then return to the microwave. Microwave until the tomatoes are completely soft and their juices have thickened, another 6 minutes.
3. Remove the tomatoes from the microwave and let them cool completely. If there seems to be too much liquid, transfer the jam to a sieve and drain again for about 1 minute. Spoon the jam into a clean jar and pour a thin layer of olive oil on top. It will keep in the refrigerator for about 1 week.