Tomato Jam-Hot Damn!

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:-)

Tomato Jam
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
Olive Oil

Start with beautiful summer tomatoes:

Dice your onion and garlic and add a big glug of your favorite olive oil to a large sauce pan. Sweat your onions and garlic. Add a pinch of salt. Do not brown.

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.

Wake up and make a breakfast sandwich with your beautiful Tomato Jam.

  • john
    Posted at 22:03h, 16 July Reply

    I bet this is awesome with eggs.

    • mj
      Posted at 17:11h, 17 July Reply


  • Kt
    Posted at 22:58h, 16 July Reply

    Can’t wait to try it! We should have tons of tomatoes in our garden by the time I get home. This will be perfect!

  • Sir Jam Jams
    Posted at 05:12h, 04 September Reply

    Just now saw this, and our tomatoes are mostly spent now. But Sir Jam Jams never forgets, and there’s always next summer. By all means honey, rather than sugar. Buckwheat honey would be great with the cloves. Looks much more tasty than my failed Toe Jam recipe.

  • Sally Lansdale
    Posted at 23:41h, 21 January Reply

    Can you process this in a canner? Sounds awesome. I have made a tomato jelly with a little lemon,”Certo” and sugar, but have never added onion and oil..

    • mj
      Posted at 01:31h, 23 April Reply

      I have never tried to process in a canner. Let me know how that works out.

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