This formerly tomato-hating jam eater is finding herself in an odd situation. I’m finding myself on the obsessive end of a relationship with my tomato jam.
I blame it on a number of things, but mostly I have several culinary moons converging:
- After having been out of town for several weekends in a row, I binged at the Saturday farmers market and bought too many cute little cherry tomatoes for me to carry,
- and I just made my first homemade jam after taking a series of preservation classes through Preserve.
- And then Bittman’s tomato jam recipe showed up on the New York Times.
My fate has been sealed. After one hot and sweaty night of stirring jam for what seemed like forever, I’ve been enjoying this luscious preserve on all sorts of sandwich concoctions:
- with spicy potato sausage stuffed buttery empanadas
- married to goat cheese in a fried egg sandwich
- glazed on pork ribs
- slipped into a blt sandwich.
In fact, this jam has caused me to violate the put-up-for-off-season-enjoyment principle of preserve- I only have one baby food sized jar left from my batch.
…I know what I’m making more of this weekend!
More uses for tomato jam from more food blogs
- Culinary in the
DesertCountry: Fiery Flank Steak with Tomato Jam
- Nordljus: Honey Mousse and Grapefruit Jelly with Tomato Jam
- Karma-free Cooking: Sun-dried Tomato Jam
- Basic Juice: Grilled Shrimp ‘n’ Tomato Jam
What did you eat?: Pan Roasted Salmon With Tomato Jam And Rice Noodles