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Tomato Jam (Sweet & Savory) PRINT
- PREP TIME: 15 min
- |
- COOK TIME: 30 min
Tomato Jam? That might seem odd, but think of this as a condiment that adds an extra layer of flavor to many dishes. It’s great on seafood, too. I made this recipe when I had a dish, at a local restaurant, that had a lemon-rosemary grilled chicken, served on risotto cakes with a dollop of tomato jam. I loved it so much, that I went home to figure out how to make it myself. I think I succeeded! For example, place a mound of this on seasoned grilled chicken. Delicious!
Ingredients
| 2 | pints small tomatoes (cherry and/or pear) |
| 2 | tsp coarse salt & a few twists of the pepper mill |
| ¼ | cup brown sugar (can increase, up to ½ cup, if you like it sweeter) |
| ¼ | cup apple cider vinegar |
| 1 | small onion, chopped |
| 1 | Tbsp. sugar |
| ⅛ | tsp. red pepper flakes |
| 1-½ | cups water (or enough to just cover the tomatoes) |
| juice of ½ lemon | |
| 1-½ | tsp dried thyme |
Directions
Wash tomatoes and drain.
Add tomatoes to a pot and season with salt & pepper.
Add the sugasr, vinegar, onion and red pepper flakes.
Add approximately 1-1/2 cups water, or enough to just cover the tomatoes.
Add the juice of 1/2 lemon and thyme (can use fresh, if desired, but double the amount)
Bring the mixture to a boil, then reduced to a low simmer.
Allow to reduce until thickened, and most of the water has evaporated—time varies between 20-30 minutes, possibly more. Just watch it carefully so that it doesn’t dry out and burn.
Can be stored in an airtight container for a couple of weeks.
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