Monday, July 11, 2011

Sweet and Savory Tomato Jam

This is a proactive recipe in anticipation of the mid-summer glut of gorgeous tomatoes that will be overtaking us soon. I think that this is a really fun thing to make and there are so many ways to use it. We made gigantic BL"T" sandwiches with the jam and I almost died of happiness right on the spot. I was inspired to make tomato jam after a recent trip home. Whenever I go home to New Jersey, I always hit up the produce market with my mom where they sell huge quantities of farm fresh produce for a song. I would never consider buying $15 worth of tomatoes at Wholefoods to make this recipe, but when I can get a 2 lb. bag of tomatoes for $2, my desire to be inventive skyrockets. Hence why this recipe will be great when you have a bunch of tomatoes that you don't know what to do with. This jam is a mix of sweet, spicy, and savory and is actually quite easy to make. I love the hint of cinnamon and cumin that really round out the jam. The sugar brings out the natural sweetness of the tomatoes and makes this jam a really fun treat. You cold also serve it as an appetizer with a creamy brie cheese. Yum!
Sweet and Savory Tomato Jam (Adapted from a NYTimes recipe)
2 lbs. roma tomatoes
1 cup sugar
1 pepper
1 tsp. salt
2 Tbs. lime juice
1 Tbs. fresh ground ginger
1/2 tsp. ground cumin
1/8 tsp. cinnamon
red pepper flakes
1. The easiest way that I know to remove the skins from a tomato is to boil a large pot of water, plop the tomatoes in for 1-2 minutes and then remove them into some ice-cold water. The skins will almost fall off. I cut and "X" into the bottom of each tomato to make the skin fall away even more easily.
See how the skins are practically bursting off?
2. Peel the skins from the tomatoes.
3. In a heavy bottom skillet, combine coarsely chopped tomatoes and chopped pepper. Add the remaining ingredients and simmer on low for an hour.
4. Once the jam has cooked, it will be rich and thick.
5. Blend until slightly smooth, but still retains some texture.
One great way to use this jam is to make a modified BL"T". Tomato jam, sweet butter lettuce, bacon (or pancetta) , and avocado.
Amazing twist on a classic. I LOVED this sandwich.


  1. Well this looks perfect. I will make this the next time I'm up at the beach house with Kev & Deb. Jersey tomatoes forever.

  2. I want to eat this, right now. Well done! <3 wage

  3. I am all about tomato jam this year. I have made many different kinds from different varieties of heirlooms from my garden. I LOVED your recipe… so savory AND sweet!