Tomato jam with ham and olive farinheira
– 1kg tomatoes
– 600gr sugar
– 2 und HAM AND OLIVE FARINHEIRAS
– 1 cinnamon stick
– finely chopped fresh coriander
Blanch the tomatoes in boiling water for a few seconds until the skin starts to peel away. Drain the tomatoes and rinse them in cold water. Remove the skin and seeds and cut the tomatoes into large pieces. Simmer with the sugar and cinnamon for one hour, stirring the bottom of the pan to prevent it sticking. When it is the right consistency, take it off the heat and leave it to cool. Skin the HAM AND OLIVE FARINHEIRAS, sauté over a moderate heat with a little olive oil, stirring all the time.
Season if necessary and add the fresh coriander. Serve the HAM AND OLIVE FARINHEIRA with the jam and rocket.