Tomato Jam

Page: www.nytimes.com/2008/08/20/dining/201mrex.html

Cuisine: North American | Course Type: Jams/Preserves

(2 reviews)

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Recipe Reviews

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  

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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