Does not pair well with peanut butter. This is the only negative I can offer in regards to the spicy tomato jam recipe seen in Herbivoracious by Michael Natkin. At first, I was skeptical – tomatoes…in a jam? But as the author pointed out, tomatoes are a fruit, so I tried it. And wow, am I glad I did! Though nearly every blog post I write is about food, I tend not to get overly excited about food. This however, I am overly excited about.
Tomato jam is the perfect, simple recipe to turn to when you need to use up an abundance of tomatoes or want to get rid of those slightly bruised tomatoes that are no longer the prettiest but remain perfectly edible. This tomato jam had quite a bit of heat to it, hence why I changed the recipe name from Tomato Jam with Rosemary and Saffron (in the cookbook) to Spicy Tomato Jam (on the blog). The other reason is saffron threads run about $18 a pop at my local grocery store, so I opted out of that particular option.
I took a lead from the cookbook and ate my tomato jam along with a grilled cheese sandwich. In the winter, one of my favorite comfort meals is a grilled cheese sandwich with tomato soup. In the summer, I still love grilled cheese, but hot soup is typically the last thing I want. Spicy tomato jam is a perfect alternate to get that hot, tomato taste with a plain grilled cheese sandwich.
But what else can tomato jam be used for? Because the jam has a consistency more like that of a very thick salsa than that of a gelatinous jam, it can be easily substituted anywhere you would typically use a dip. Try it with tortilla chips, or dip jalapeño poppers in it. Eat it with meats – pork chops and applesauce becomes pork chops and tomato jam – or use it as a substitute for shrimp cocktail sauce. Scramble tomato jam in with an egg, or add it to pizza or pasta sauce. Top crostini with goat cheese and tomato jam. Get creative, and enjoy!
- 1½ pounds tomatoes, cored, peeled and diced
- ½ cup white onion, diced
- 2 tablespoons lemon juice
- ½ teaspoon fresh rosemary, finely chopped
- ¾ cup sugar
- ¾ teaspoon salt
- ⅛ teaspoon red pepper flakes
- ⅛ teaspoon black pepper
- Place all ingredients in a saucepan and bring to a simmer.
- Allow the mixture to simmer until thick and syrupy (from thin and watery), at least one hour.
- Serve at room temperature.