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Tomato Membrillo
Traditional Spanish membrillo relies on quince to create a thick, sweet paste perfect for pairing with cheese. Here, leftover tomato skins, seeds, and pulp step in to perform a brilliant three-ingredient magic trick. The natural pectin in the tomato skins helps thicken the puree into a rich, sliceable preserve. It offers a sweet and savory flavor profile that works beautifully on a charcuterie board. Serve it alongside crusty bread and sharp cheeses for an elegant appetizer.
Ingredients
- 4 cups tomato skins, seeds, and pulp
- 2 cups sugar
- ¼ teaspoon sea salt
Instructions
- 1Combine the tomato skins, seeds, and pulp with the sugar and sea salt in a medium saucepan. Bring the mixture to a boil over medium-high heat while stirring often. Lower the heat and simmer, stirring frequently, until the volume reduces by half. Remove the pan from the heat and let it cool for 30 minutes.
- 2Puree the cooled mixture in a blender until smooth. Pass the blended puree through a fine-mesh sieve to remove any remaining solids. Transfer the strained mixture into a lightly oiled loaf pan and refrigerate until fully set and chilled.