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Hi everyone! As summer comes to a close, I’m excited to squeeze in one last seasonal recipe from our Food Writer, Allison. After last month’s Blueberry Crisp, I can’t wait to try her next creation. Tell us how you plan to use your tomato jam in the comments! xo - Candace
It may be early September, but we still have a few more weeks left of PRIME summer tomatoes, and I'm stocking up on them like nobody's business! With social distancing, the lines at some of my favorite local greenmarkets are longer than usual most Sundays when I venture out, but boy oh boy, the bounty is worth it!
I admittedly get a little overzealous at times, however, and buy more tomatoes than I can handle, then question what I can do with them before they start to turn on me.
People, may I present to you: tomato jam!
I've had this recipe up my sleeve for a while. The ingredients are few, though the time spent cooking is a little bit long. Don't be intimidated, though! I've made this during quieter work days at home, and I've had plenty of time to occasionally get up and stir the pot between e-mails. 😂
The flavors are divine! It's a little sweet, but not fruity sweet, there is that notable tomato tang within, a little bit like ketchup. It's thicker than a sauce, but thinner than a paste, if you're trying to imagine the consistency. It goes great on toast or an English muffin, on scrambled eggs, or - my favorite! - served atop a bowl of creamy polenta. Don’t be afraid to play around with different colored tomatoes for your jam! Yellow, orange, and purple-y tomatoes work just as gorgeously.
If you give this recipe a whirl, be sure to post on social media and give #YBCEats a tag!
Tomato Jam, served atop creamy polenta
Tomato Jam
(Makes Approximately 1.5 cups)
Ingredients:
- 3 large tomatoes (I prefer using and have developed this recipe using heirlooms, but use the tomato of your choice!)
- 1 tablespoon light brown sugar
- 1 tablespoon apple cider vinegar or red wine vinegar
- A few hearty shakes of the following dried herbs: parsley, oregano, and / or basil
Notes:
- While I am largely for using fresh herbs, I have not experimented with them in this recipe, only dried. Feel free to experiment here, but remember that fresh herbs will pack a more potent punch than dried, so start off with small amounts and taste as you cook.
Directions:
1.) Prep tomatoes by removing the core and cutting them into a rough dice; a rough chop is fine if you don't mind the jam being a little chunkier; the diced tomatoes break down easier.
2.) Add tomatoes, sugar, and vinegar to a large pot, and turn heat to medium-low until the tomato juices begin to release and simmer. Keep heat at low and simmer - pot uncovered - for about 45 minutes; add in spices at this point, stir, and continue to cook for an additional 10 - 15 minutes or until the tomatoes have thickened to a jammy consistency.
3.) Remove from pan and move to a bowl; allow to cool to room temperature before placing into a glass jar or an airtight glass container. Will keep in fridge for up to seven days.