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!
|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|
|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|
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.