Tomato Jam

January 21, 2010

I came across this recipe from Nutrition as Nature Intended and knew I had to try it.   We eat a lot of Italian bread around here and this is now added to the things that we slather on it, along with Parmesan Spread, Dipping Oil or just a gob of butter. It was also great on a thick slice of toasted bread with a pile of scrambled eggs on top.

I’m thinking ahead to variations now.  Basil?  Marjoram? Rosemary? Onion? Red pepper?

As usual, I didn’t really measure precisely.  If I had it might have come out a little thicker?

  • Tomatoes, I used at least a couple of pounds.  At the last minute I also threw in a basket of grape tomatoes I found buried in the produce drawer.
  • Juice of a couple of lemons
  • Thyme, a couple of sprigs
  • Maple Syrup, 2/3 cup
  • Balsamic Vinegar, a couple teaspoons
  • Cinnamon, about half a teaspoon
  • Salt and Pepper

Chop the tomatoes into rather large chunks.Juice the lemons.Combine everything in a large, heavy saucepan and bring to a simmer over medium-low heat.Let it cook slowly for at least an hour, or until it’s nice and thick and jam-like.Pull  out the spent thyme sprigs.I let it cool for just a bit before spooning it into jars.  I knew we weren’t going to save it for long so I didn’t do the whole ‘sterilize the jars’ routine.  Slather it on a big slice of bread and enjoy!

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{ 3 comments… read them below or add one }

1 JoL January 21, 2010 at 3:19 pm

Thanks for posting the recipe, I am interested on making this.

How does this taste? More on Savory or Sweet side?

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2 Karen Bove January 21, 2010 at 3:40 pm

It’s really a combination of sweet and savory but I’d have to come down on the sweet side if forced to pick one. We had Parmesan Spread on the table at the same time and the two together made a very interesting combo.

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3 JoL January 21, 2010 at 6:17 pm

Ok that sounds good, I was hoping it would be on the sweet side, thank you!

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