Joey Pesner • Executive chef of Z’s Steak & Chop Haus at Zermatt Resort.
Locally grown tomatoes are only available from late August through October, but that isn’t long enough for chefs like Joey Pesner.
“Good tomatoes are one of the world’s most versatile and chef-friendly foods,” he said.
That’s why he makes tomato jam, which he pairs with blue crab cake smothered in lobster sauce. It also pairs well with fish, poultry and grilled vegetables.
“It has that sweet-and-sour thing going on with up-front tomato flavor and a crisp ginger finish,” he said.
Z’s Steak & Chop Haus at Zermatt Resort • 784 West Resort Drive, Midway,866-643-2015
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Zermatt Resort Tomato Jam
12 each large tomatoes,
1 cup rice wine vinegar
1 1/4 cups sugar
2 garlic cloves, smashed
1 shallot, sliced
4 inches ginger, peeled and cut into three pieces
1 tablespoon kosher salt
1 teaspoon cracked pepper
Core and score tomatoes. Place tomatoes in a large pot of boiling water. Blanch until skins blister. Carefully remove tomatoes from boiling water and immediately place into an ice bath to stop the cooking. When cool enough to handle, peel tomatoes and discard skins.
Cut tomatoes in half across the center, not lengthwise. Squeeze out the seeds through a strainer, saving the natural juice. Cut tomatoes into chunks.
In a wide, heavy-bottom pot, combine tomatoes, reserved juice and all the remaining ingredients.
Stir to dissolve most of the sugar and bring to a boil.
Boil until most of the liquid is cooked out. Reduce to medium heat and continue cooking until almost dry.
Carefully remove the ginger pieces from the tomatoes and discard. Move the jam into a blender and process until smooth.
To finish the jam, pour back into the pot and bring back to a simmer. Continue cooking on low heat until completely dry. The jam will become very thick and very dark red.
Store this jam for up to several weeks in the refrigerator.
Source: Joey Pesner, executive chef Z’s Steak & Chop Haus at Zermatt Resort,