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3-Ingredient Tomato Membrillo
Leftover tomato skins, seeds, and pulp step in to perform a brilliant three-ingredient magic trick. Traditional Spanish membrillo relies on quince to create a thick, sweet paste, but the natural pectin in tomato scraps works just as well to thicken this puree into a rich, sliceable preserve. It offers a sweet and savory flavor profile that pairs beautifully with sharp cheeses on a charcuterie board. You'll love how easily these simple scraps transform into 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.
- 2Bring the mixture to a boil over medium-high heat, stirring often to prevent scorching.
- 3Lower the heat and simmer, stirring frequently, until the volume reduces by half. This concentrates the natural pectin so the paste sets properly.
- 4Remove the pan from the heat and let it cool for 30 minutes.
- 5Puree the cooled mixture in a blender until smooth, then pass it through a fine-mesh sieve to remove any remaining solids.
- 6Transfer the strained mixture into a lightly oiled loaf pan and refrigerate until fully set and chilled.
Notes
- Serving: Spread the chilled membrillo on crackers with sharp cheese, or use it in place of jam in your favorite savory dishes.
- Storage: Keep the set paste tightly wrapped or in an airtight container in the fridge for up to 2 weeks.
- Tip: Lightly oiling the loaf pan ensures the chilled paste releases cleanly for easy slicing.