We’re close to roaring into tomato season and I am so happy about it! Once you start seeing ripe red tomatoes popping up at your farmers’ market, grocery stores or better yet, you’re own garden, stock up and make this sticky jam. This tomato jam has a rich, concentrated tomato flavor accented by a little brown sugar, vinegar, ginger and a few smoky spices.
It’s forgiving even if you don’t have the ripest tomatoes because you are going to cook it for a loooong time, amp up the sweetness with brown sugar and supplement it with cherry tomatoes which are almost always ripe, sweet and delicious.
The need for a recipe for tomato jam came after I first tasted one of my favorite breakfast sandwiches from an awesome and trendy café here in Des Moines, St. Kilda. I love to eat out and then come home and try to recreate my favorites. This breakfast sandwich has a ginger pork sausage patty, arugula, bacon, a fried egg, avocado, red onion and this sweet and savory tomato jam. I have a little work to do on the final recipe before I share it with you all, but this tomato jam is a winner!
It’s great on biscuits, crackers blanketed with soft, spreadable cheese (like goat!), burgers, breakfast sandwiches, and a million other things. The options are endless! Please experiment and let me know what you loved.
Oh and that breakfast sandwich I went on and on about above…it’s coming.
Sweet and sticky tomato jam with an intense, concentrated tomato flavor! Accented with ginger, brown sugar, and spices! Perfect for biscuits, crackers, burgers, and a million other things!
- 2 pounds plum or Roma tomatoes, cored and cut into 1-inch pieces
- 1/2 pound cherry tomatoes, halved
- 1/2 cup packed dark brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon grated fresh peeled ginger (about 1-inch knob)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked sweet paprika
- 1/4 teaspoon red pepper flakes
- Combine all of the ingredients in a heavy-bottomed Dutch oven. Bring to a boil over medium-high heat, stirring occasionally. Once boiling, reduce the heat to medium-low and continue to cook until the jam has thickened, about 1-1/2 to 2 hours. Continue to stir occasionally. If desired, you can pick out any pieces of skin you see in the jam as it cooks-the skins will come apart from the tomato flesh as they cook. The jam is done when it is a deep red color and thickened; you should be able to scrape a spoon across the bottom of the pot with no liquid remaining. Cool to room temperature and refrigerate.
This is a refrigerator jam, so make sure to seal tightly and store in the refrigerator only for up to 2 weeks.
Inspiration: Sweet-and-Savory Tomato Jam on thekitchn.com