Does not pair well with peanut butter. This is the only negative I can offer in regards to this spicy tomato jam. At first, I was skeptical – tomatoes…in a jam? But as the recipe pointed out, tomatoes are a fruit, so I tried it. And wow, am I glad I did!
Although nearly every blog post I write is about something you can eat, I tend not to get overly excited about food. This jam, 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 jam had quite a bit of heat to it.
I 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 tomato taste with a plain grilled cheese sandwich.
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. Enjoy!
Spicy Tomato Jam
- 1 1/2 pounds tomatoes, cored, peeled and diced
- 1/2 cup white onion, diced
- 2 tablespoons lemon juice
- 1/2 teaspoon fresh rosemary, finely chopped
- 3/4 cup sugar
- 3/4 teaspoon salt
- 1/8 teaspoon red pepper flakes
- 1/8 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.
I allowed my tomato jam to simmer for 90 minutes to get to the thick consistency I desired.The tomato jam can be stored in the refrigerator for up to three days.The original recipe called for saffron threads, but since that ingredient runs about $18 a pop at my local grocery store, I opted out of that particular addition.