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!

Course Condiment, Side Dish

Keyword Tomato Jam

Prep Time 15

Cook Time 45

Total Time 1

Servings pint

Calories 60kcal

Author Debby - www.AFeastfortheEyes.net

Ingredients

2 pints small tomatoes cherry and/or pear; about 4 cups
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 clove garlic minced
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, garlic 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.

Nutrition