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!
Adapted from foodiewife-kitchen.blogspot.com
pints small tomatoes (cherry and/or pear)
tsp coarse salt & a few twists of the pepper mill
cup brown sugar (can increase, up to ½ cup, if you like it sweeter)
cup apple cider vinegar
small onion, chopped
tsp. red pepper flakes
cups water (or enough to just cover the tomatoes)
juice of ½ lemon
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.