Pepper Jam is ideal with steaks, chicken, pasta, grilled vegetables and most simply of all, grilled bread with cheese.
By LAURA FRANKELPepper Jam 370(photo credit: Laura Frankel)
This is my favorite time of year at the Farmer’s markets. The growing season comes to a crescendo for the next few weeks with peppers, tomatoes, eggplants of all sizes, colors and shapes. I am tempted by plums, apples, peaches, berries and funky shaped onions and potatoes. It is a chef’s dream, come true.I loaded a bag of gorgeous peppers and several ripe tomatoes and headed home. I made this delicious Pepper Jam and plan on serving it dolloped on top of steaks, chicken, pasta, grilled vegetables and most simply of all, grilled bread with cheese.1⁄3 cup extra-virgin olive oil6 assorted red, yellow, and orange bell peppers, cored, seeded, and cut into 1⁄4" strips (green peppers do not really work for this)1 small hot pepper, diced (optional)10 cloves garlic, thinly sliced crosswise4 medium ripe tomatoes, rough chopped1⁄2 medium white onion, thinly slicedSmall handful of fresh thyme stems1 large handful of fresh basil leaves1 tablespoon sugarKosher salt and freshly ground black pepper, to taste3 tablespoons red wine vinegar1. Heat oil in a large saucepan over medium heat. Add peppers, garlic, tomatoes, onion, fresh herbs, sugar and half a cup of water.2. Reduce the heat to low and cook, partially covered and stirring occasionally, until peppers are soft, about 1-1 ½ hours.3. Stir in vinegar and transfer to a serving bowl.Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes.Follow @JPost_Lifestyle
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