Website: The Minimalist (Mark Bittman)

Tomato Jam


Cuisine: North American | Course Type: Jams/Preserves

(2 reviews)


Recipe Reviews

3rd March 2011

Queezle_Sister from Salt Lake City, UT

AJ is absolutely right, this is a simple recipe for an unusual jam. I prepared this last summer, and froze away a few portions. I love it on rye toast, and also used it with mangego cheese and puff pastry for an amazing appetizer (taken from High Flavor Low Labor).

I modified mine to have slightly more ginger, and no red pepper flakes. This made it perfect for me.

(0) comment (1) useful  

24th August 2010

aj12754 from Montclair, NJ

Love this delicious and super-easy jam in the summer months -- slightly spicy kick (from cumin, ginger, cloves, and cinnamon, and a jalapeno or red pepper flakes to taste if desired) makes this a great jam for use on cornbread or cornmeal muffins -- color contrast with the muffins makes for a really pretty presentation as well. Have made with both cherry tomatoes and large yellow tomatoes -- both versions were great. Bittman recommends using Roma tomatoes but I use whatever I have on hand and have never been disappointed.

Next up -- try with green tomatoes.

This jam is just great with the cheese biscotti -- have made both cheddar and pepperjack versions and both are great with this jam.

(edited 12th October 2010) (0) comment (1) useful  

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