I don't think it's too late for this tomato recipe... at least I hope not! Quick, go buy some tomatoes and then come back :)
A bunch of field tomatoes from my CSA were sitting on my counter, giving me the evil eye for not using them. I had to do something, and quick! Dawn's Tomato Pie was almost the winner until the thought of a tomato jam couldn't get out of my head.
whole grain pita bites topped with goat cheese and tomato jam
It took awhile to cook the juicy red fruits down, but oh it was worth it!! I fell in love immediately with this sweet and spicy jam and immediately started brainstorming things to do with it.
scrambled eggs with corn and tomato jam
Scrambled eggs with corn and tomato jam
Cheese and crackers with tomato jam
On sweet corn poundcake
On a sandwich... egg and cheese or grilled cheese anyone?
And a few other things that you'll see soon ;)
You can probably use whatever kind of tomatoes you have on hand or can find at the farmers market. I just used field tomatoes - which are pretty juicy and took awhile to cook down.
3 to 3 1/2lb tomatoes, cored and chopped
1sm onion, diced (~1/2c)
zest & juice of 1 lemon
1/2c brown sugar
1 1/2c evaporated cane juice (or granulated sugar)
1/4c cider vinegar
red pepper flakes or cayenne, to taste
Combine all ingredients in a heavy sauce pan or stock pot. Heat over medium heat and bring to a boil, stirring often. Reduce heat and simmer, stirring occasionally, until the mixture has thickened and reached a jam-like consistency, 2-3hrs.
Transfer to sterilized glass jars and cool. Can be stored in the refrigerator 1-2 weeks or use a hot-water canning bath for 15min for long-term storage.