Tomato Jam

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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!

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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.

Grilled Burger with Tomato Jam, Provolone Cheese, Mayo and Lettuce

Grilled Burger with Tomato Jam, Provolone Cheese, Mayo and Lettuce

Omelette with Tomato Jam and Feta Cheese

Omelette with Tomato Jam and Feta Cheese

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