February 12, 2008

Dulce de Tomate- Sweet Tomato Jam

Dsc09901

Argentineans have different taste buds than Americans do.  I’m not making this up.  They take everyday ingredients and combine them in a way that just seems, well…wierd to most Americans.  Case in point-Dulce de Tomate -Tomato Jam.  The first time I heard about a tomato based jam, I thought I had misunderstood the person-a sweet jelly?  Made from tomatoes?  Like, for breakfast?  And then I  thought, but what does it taste like?  V-8 on toast? I couldn’t even imagine.

Dulce de Tomate is classic Argentinean comfort food, known by all, loved by most, and one of those things everyone’s mom has a recipe for.  As adults, Argentineans sigh wistfully at the thought of Dulce de Tomate, whisked back to those childhood days of Tomato Jam on toasted bread.

My mother-in-law  encouraged me to smuggle a jar of it back home on my last trip there, (which I gratefully did) so I could bring a jar of home made comfort to my husband .  And I was curious to try this notorious Tomato Jam for myself. 

Dulce de Tomate is not savory, as tomato sauce is, but sweet, as any other jam, but with a hint of tomato.  (Maybe it’s the pound and a half of sugar that takes the edge off …) All sarcasm aside, I can see this being really great on crackers or toast with a cheese course, accompanied by a nice dry Cava or Persecco.  It ‘d be something to balance out the sharpness of the harder cheeses, but not sweet enough to throw your palate off completely.

Dsc09893

                                 Florencia’s Dulce de Tomate (Tomato Jam) Recipe

This recipe is my mother in law’s.  It’s the middle of the harvest season there, and she just sent me a series of photos of the stages of making Dulce de Tomate, so stay tuned!  This recipe can be scaled down so that it makes a few jars only, which can be kept in the refrigerator for about a week.  If you have the tools to can the jam so that the jars are properly sealed,  this makes one small batch.

6-7  lbs. (3 kilos) fresh tomatoes

6 cups  (1 and 1/2 kilos) sugar

2 cups (1/2 liter) water

Wash the tomatoes and bring a large pot of water to a boil.  When the water is boiling, submerge the tomatoes for a few seconds to scald them and remove to a bowl of cold water to stop the tomaotes from cooking.  Peel them, cut in half and remove seeds.  Weigh them-for every 6 pounds of tomato pulp, you’ll need 6 cups sugar and 2 cups water.

Put the water and sugar in a pot on the stove top.  Stir over medium heat until the sugar has dissolved in the water, making a syrup.  Bring the syrup to a boil, add the 6 lbs. tomatoes, and cook for 15-20 minutes, lowering the heat to a simmer. Be sure to watch the pot so that it doesn’t boil over-it gets foamy!  The foam can be skimmed off the top.  After 20 minutes, turn the stove off and let the mixture sit for a few hours.

After a few hours, re-heat, stirring continuously with a wooden spoon, taking care that it doesn’t stick or burn.  Bring it to a boil,  then lower the heat and let cook for 1-2 hours, stirring periodically.  After this time, the tomatoes should have a shininess and transparent look.  Stir and taste for sugar, adding more if necessary for your taste.  Let cook a little bit and then put into jars or follow the canning procedure for your canning set according to manufacturer’s instructions.

9 Responses to “Dulce de Tomate- Sweet Tomato Jam”

  1. Yay – I found your blog!
    MMmm, this jam sounds delish. I’ve had something like this before but it had a small amount of finely diced chili peppers in it too which gave it a bit of a bite (which I like). It was delicious with sharp cheese and cold cut meat on a sandwich.
    Good to chat with you today, I really enjoyed the catch up.

  2. This looks like the perfect match for some nice sharp Manchego-type cheese, or maybe on a panini with a soft cheese like Brie. Yum!

  3. We have mermelada de tomate here also. I have never been brave enough to try it, it really does sounds like sweet V8 to me still!

  4. Also, I wanted to let you know that I have tagged you! Check out Just wanted to let you know that I have tagged you at
    http://canelaycomino.blogspot.com/2008/02/tagged-for-being-interesting.html

  5. I am going to make this! Wow it sounds delicous!

  6. Llegué a tu blog casi sin darme cuenta, mientras clickeaba enlaces en otros.
    Ese dulce de tomates me recordó la cocina de mi madre, que rico queda. El tuyo tiene un aspecto super tentador. Te mando un saludo desde Capital Federal y me encantaría saber de que lugar de Argentina escribes, Mar

  7. Hi!
    I enjoy reading your blog and made your dulce de tomate recipe tonight. It’s outstanding! I lived in Buenos Aires for 1.5 years and you know, I never came across this delicious condiment. I also “whipped up” a batch of dulce de leche and made a treat I am calling Frannie’s Dulce de Leche Dumplings. Dulce de leche, toasted coconut, chopped walnuts in wonton warppers and fried. I served it along with home made coconut-rum ice cream. I guess I was missing Argentina just a bit. :)
    I invite you to stop by my blog or my nightly cooking show — justopia dot wordpress dot com and my show is at justopia dot com at 9pm Eastern.
    Scattered throughtout the more than 300 posts are photos of Argentina. If you put Argentina or Buenos aires in the search field you will come up with number of posts that have shots from BsAs, Iguazu and Tiera del Fuego in them.
    Thank for the great recipes and the memories of Argentina in your writing!
    :)

  8. Can’t wait for August tomatoes to try some!!
    When they come in fast and furious I am always looking for ways to put some away(canned) for the cold winter months, in yet a new and different way, and this sounds like something I could use over the holidays, ie poured over cream cheese and served on crackers, surrounded by parsley , maybe put in some red pepper flakes when preping… Sounds like Christmas to me!
    Love Aunt Eileen

  9. I’m not sure why you make a syrup first. After looking at recipes on the web, it seems to be a standard in the latin recipes. I suspect it is a carry over from old recipes when sugar was lumpy? Anyway, I’m going to try to make it without any additional water (which would need to boil away anyway), and without making the syrup. I think I’ll also make a hot version with chopped chiles and maybe garlic too. I’ll let you know how it turned out.

Leave a Reply