Red Pea and Collard Fritters With Smoky Tomato Jam

Ingredients

• 1 Tbsp. extra-virgin olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• One 28-oz. can whole tomatoes, drained and juices reserved, tomatoes coarsely chopped
• ¾ cup packed brown sugar, plus more if needed
• ⅓ cup apple cider vinegar, plus more if needed
• 1 Tbsp. smoked paprika
• Kosher salt
• ⅓ cup finely chopped onion
• 2 tsp. extra-virgin olive oil, plus more for oiling
• ½ tsp. curry powder
• 3 cups vegetable stock
• ½ cup Sea Island red peas, soaked overnight and drained
• 1 cup Charleston or Carolina Gold rice
• Kosher salt
• 1 bunch (12 oz.) collard greens, stemmed and leaves coarsely chopped
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko
• 2½ cups vegetable oil

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