16 Jul Tomato Jam-Hot Damn!
Just recently spent about 10 days with the family in North Carolina. To say we ate well is an understatement. After all the creamed corn, fried chicken, BBQ ribs, pulled pork, mashed potatoes and gravy I was ready to go back to a vegetarian diet once I got back to California.
After a couple of days of reacclimating both to the milder climate and the 3 hour time difference I wanted to get down and start cooking again.
The 1st thing I made, Tomato Jam, was so delicious. I can forsee all kinds of ways I will be using this wonderful condiment to enhance and add a layer of flavor to soups, stews, sandwiches and more.
I am thinking, french ham, manchego and tomato jam paninni’s or how about-eggplant, mushroom, basil, feta and tomato jam couscous?
I mentioned this project to my sister and she was so excited because she used to order an egg sandwich with with Tomato Jam when she lived in Portland and she’s never seen that anywhere else. So now she can make it herself. What could be better than that?
I used about 4 1/2 lbs of tomatoes and it cooked down to 3 small mason jars of jam of which I plan to give one away to my friend Steph and be selfish and keep the rest for myself:-)
4 1/2 lbs tomatoes, washed and cored. Keep the seeds and skins.
1 medium sweet onion-Vidalia or Walla Walla-diced
6 medium cloves of garlic- rough chopped-not too small
2 TBS honey or sugar. I used local honey from Sonoma.
1 tsp ground cloves
2 Cups water
Chop up your tomatoes and add along with their juices to the garlic and onions. Turn the heat to high and cook the mixture down, you will have to stir a lot so it doesn’t burn. This takes about 1/2 an hour. Also I added my water a bit at a time during this process because you want the tomatoes to carmelize and get sweet but not burn so adding the water helps. Once the tomatoes have cooked half way down add the honey and cloves and a pinch of salt. Keep cooking the mixture down for about another 1/2 an hour or so until it gets jammy.
At this point you can blend in a food processor, but do not blend it all the way, keep it chunky. Taste, season more if neccesary and refrigerate overnight.