Tomato and Mint Jam

by Rachael Ray Show Staff 3:00 AM, April 5, 2012

Aired April 5, 2012

Serves 6-8
1 32-ounce can Italian San Marzano tomatoes or 3 pounds fresh Roma tomatoes, peeled
1/2 cup sugar
1 shallot, grated or minced
1 rounded teaspoon Kosher salt
Black pepper
1/2 cup fresh mint, chopped
2 teaspoons Worcestershire sauce or aged balsamic vinegar

Place all ingredients in a pot and bring to a boil. Reduce heat to medium and mash tomatoes. Cook until thick and jam-like in consistency, about 20-30 minutes.