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Chef's recipe: Tomato jam from Z's Steak Haus
This is an archived article that was published on sltrib.com in 2013, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

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 —

Calling all chefs

Each week The Salt Lake Tribune highlights a recipe from a local chef. If you know a chef whose work should be featured, have him or her contact food writer Heather May at hmay@sltrib.com

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,

The chef's recipe • Expect sweet and sour results.
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