A bunch of field tomatoes from my CSA were sitting on my counter, giving me the evil eye for not using them. I had to do something, and quick! Dawn's Tomato Pie was almost the winner until the thought of a tomato jam couldn't get out of my head.
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| whole grain pita bites topped with goat cheese and tomato jam |
It took awhile to cook the juicy red fruits down, but oh it was worth it!! I fell in love immediately with this sweet and spicy jam and immediately started brainstorming things to do with it.
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| scrambled eggs with corn and tomato jam |
Scrambled eggs with corn and tomato jam
Cheese and crackers with tomato jam
On sweet corn poundcake
On a sandwich... egg and cheese or grilled cheese anyone?
And a few other things that you'll see soon ;)
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| sweet corn poundcake with tomato jam |
Tomato Jam
adapted from the NY Times and food52
Yield: ~2c
You can probably use whatever kind of tomatoes you have on hand or can find at the farmers market. I just used field tomatoes - which are pretty juicy and took awhile to cook down.
3 to 3 1/2lb tomatoes, cored and chopped
1sm onion, diced (~1/2c)
zest & juice of 1 lemon
1/2c brown sugar
1 1/2c evaporated cane juice (or granulated sugar)
1/4c cider vinegar
1/2t cinnamon
2t salt
1t cumin
1/2t coriander
1/8t cloves
red pepper flakes or cayenne, to taste
Combine all ingredients in a heavy sauce pan or stock pot. Heat over medium heat and bring to a boil, stirring often. Reduce heat and simmer, stirring occasionally, until the mixture has thickened and reached a jam-like consistency, 2-3hrs.
Transfer to sterilized glass jars and cool. Can be stored in the refrigerator 1-2 weeks or use a hot-water canning bath for 15min for long-term storage.
What would you put this tomato jam on??
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