I think I’ve posted before…I love fresh, just from the vine, summer tomatoes. Especially the ones from my dad’s garden. Sadly those won’t be available until later in the season, but I really wanted tomatoes on the burgers I was grilling recently. What to do…
I decided to make a tomato jam. I’ve made jam before with figs from my tree at our shore house, so I had a pretty good idea of the process. I didn’t want it to be too sweet, more savory with a hint of sweetness. A combination of honey and brown sugar helped here. Also I decided to first roast the tomatoes to boost their tomato flavor. Some onions, fresh herbs and cumin added some nice layers of flavor.
I made only one jar so no boiling mason jars…this time. I am definitely going to make this again in a larger batch. So good on so many different things – burgers, omelettes, bruschetta, tossed with pasta…endless possibilities. Love recipes like that!
1 pint chopped tomatoes, I used grape tomatoes
1/2 chopped white onion
1 clove garlic, minced
1/2 of a lemon, juiced
1/2 tsp cumin
2 tbs honey
1 tbs brown sugar
pinch red pepper flake
1/2 tsp salt
1/2 tsp fresh ground black pepper
sprigs of fresh thyme
3 tbs olive oil
Heat oven to 375. Combine ingredients and spread out on a baking sheet. Roast for 20 minutes until the tomatoes wilt and the honey and brown sugar start to caramelize.
Scrape ingredients into a medium size sauce pan over medium high heat to finish cooking. Stir and mash with a wooden spoon. Cook about 8 minutes. Taste for seasoning.
Store in a mason jar in the fridge. Keeps two weeks.