Tuesday, July 31, 2012

Food Network's Summer Fest - Tomato Jam

The bounty of summer tomatoes often leaves us scratching our heads. What to do with all those gorgeous, ripe tomatoes? Tomatoes are a versatile fruit that can be used in a number of applications so when I came across this recipe for tomato jam I thought now this is an unusual, simple and incredibly tasty way to use up garden fresh tomatoes.  And the best part –you can freeze it, so you can enjoy this treat even when the snow is piling up outside!

What is tomato jam? I know, jam made from tomatoes sounds odd and maybe even a little gross, but trust me, this flavorful spread will liven up any meat or pasta dish and can even be spread on some toasted bread with a little goat cheese or feta to make a snack with Mediterranean flair. Tomato jam is a combination of savory and sweet: balsamic vinegar and brown sugar, garlic and onions along with chopped tomatoes that simmers on the stove and fills the house with tantalizing smells.  The jam is then cooled and stored in the fridge to be used on just about anything.

To Make Tomato Jam you’ll need:
2 tablespoons olive oil
2 medium onions, chopped
3 large cloves of garlic, finely chopped
1 pound of ripe plum tomatoes
2 tablespoons brown sugar, I used dark brown
3 tablespoons balsamic vinegar
1 tablespoon lemon juice
¼ tsp red pepper flakes
½ tsp salt

Heat a pan over medium high heat and add the oil. Once the oil is hot add the onions and sauté for 3 minutes or until soft. Add the garlic and continue to cook.  Meanwhile dice the tomatoes then and the diced tomatoes and the rest of the ingredients. Bring to a boil then turn down to a simmer. Simmer for 25 minutes. With an emersion blender or in a food processor gently break up the jam until it is still slightly chunky. Set aside and let cool completely. Store in the fridge for up to 5 days or in the freezer for several months.  If you freeze the jam place it in a food storage bag, making sure to squeeze out all the air and store flat.

French bread topped with soft scrambled eggs and tomato jam.

This recipe was adapted from the original recipe found in the Sparkpeople cookbook.  It was a delightfully versatile recipe I just had to share. With my own little tweak added of course. For more interesting, versatile and of course delicious recipes be sure to check out the other bloggers below. You won’t be disappointed!!

Cooking With Elise:   Fresh Tomato Sauce
Jeanette's Healthy Living:  Tomato Gazpacho Salsa
Napa Farmhouse 1885:   Tomato Cobbler Anyone?
Virtually Homemade:   Spaghetti With Tomatoes, Prosciutto and Fresh Corn
What's Gaby Cooking:  Chicken Kebabs With Romesco Sauce
Big Girls, Small Kitchen:   Salmon Spaghetti With Plum Tomatoes and Avocado
Feed Me Phoebe:   Roasted Fresh Tomato Puttanesca Sauce
Chez Us:   Easy Tomato Tart
FN Dish:  Tomatoes Go Beyond Salads


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