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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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.

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