Savory Tomato Jam
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!
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!
Servings 8
Calories 60kcal
Ingredients
- 2 pints small tomatoes cherry and/or pear
- 2 tsp coarse salt & a few twists of the pepper mill
- 1/4 cup brown sugar can increase, up to 1/2 cup, if you like it sweeter
- 1/4 cup apple cider vinegar
- 1 small onion chopped
- 1 Tbsp. sugar
- 1/8 tsp. red pepper flakes
- 1-1/2 cups water or enough to just cover the tomatoes
- juice of 1/2 lemon
- 1-1/2 tsp dried thyme
Instructions
- Wash tomatoes and drain.
- Add tomatoes to a pot and season with salt & pepper.
- Add the sugar, 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, in the refrigerator, for a couple of weeks.