Seared Tempeh with Tomato Jam | America's Test Kitchen

Ingredients

• 1 pound tomatoes, cored and cut into ½-inch pieces
• 2 tablespoons honey
• 1/2 cup plus 2 tablespoons red wine vinegar, divided
• 7 garlic cloves, minced, divided
• 1 tablespoon grated fresh ginger
• 1 teaspoon Ras el Hanout (North African Spice Blend)
• 1 anchovy fillet, rinsed, patted dry, and minced (optional)
• 1/2 teaspoon ground dried Aleppo pepper (optional)
• 1 pound tempeh
• 1/4 cup water
• 1 teaspoon dried oregano
• 1/2 teaspoon table salt
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh cilantro