Tomato JamDecember 4, 2015 By Cathy — 3 Comments
This tomato jam is little sweet, a little spicy and terrific served with cheese or spread on a piece of toast.
You’re welcome. Oh, sorry, I’m getting ahead of myself. It’s just that I know you’re going to thank me for today’s recipe. See, this is a solution for your holiday woes. I know, I know, the holidays are all about joy and light. But when you’re busy with work and plastering bandaids over your wrapping paper cuts, figuring out a unique gift or an easy appetizer for entertaining can be downright woeful. So here you go, kill two birds with one stone. Tomato jam.
When those unexpected guests come a’caroling, slice up a baguette, grab a hunk of cheese and and break out the jam. I love it served on crostini with fresh mozzarella and a sprinkle of basil. You can also buy a pretty little jar or pot, fill it with the jam, tie a ribbon around it and you’ve got yourself a thoughtful and homemade gift.
This tomato jam is a cinch to make and keeps well in the frig for at least a week. You throw all the ingredients in a pot and cook it down until syrupy and jammy and that’s it. Easy peasy.
For you ketchup lovers, swap out your Heinz for spoonful of jam. It will give your normal burger a little zing and can jazz up a weeknight meal by simply topping off a grilled chicken breast or piece of broiled fish.
Easy and versatile. See, I told you you’d thank me.
- 1½ pounds cherry tomatoes, coarsely chopped
- 1 cup sugar
- ¼ cup light brown sugar
- zest and juice of 1 lemon
- 3 tsp sherry vinegar
- 5 sprigs of thyme
- 1 cinnamon stick
- pinch of cloves
- 1 tsp red pepper flakes
- 1½ tsp kosher salt
- Combine all ingredients in saucepan.
- Bring to a boil, then reduce to a simmer.
- Continue to simmer for 40-45 minutes, until mixture is reduced and jammy.
- Remove cinnamon stick and thyme sprigs.
- Serve with toast or cheese or in place of ketchup.