SWEET HEAT TOMATO JAM
This is an awesomely versatile recipe. It turns into a jammy-like, rich sauce to use on crackers, or as a beautiful pasta sauce. It’s a fun addition to sandwiches, too. If you double the recipe, you can put some of the jam into decorative glass jars to give as gifts!
Prep time: 10 minutes
Cook time: 45-60 minutes
Makes approximately 3 cups
Note: I’ve included the quickie version that I made for the Potato Corn Cakes.
- 8 large tomatoes, diced
- 2 large yellow onions, diced
- 1/2 to 1 teaspoon red pepper flakes
- 3/4 cup packed brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 Tablespoons minced fresh rosemary
- 2 cloves garlic, minced
- 1/4 cup balsamic vinegar
- In a large saute’ pan, begin to cook the onions until they turn translucent.
- Add the rest of the ingredients in the pan.
- Bring to a low simmer and continue cooking, stirring frequently, for 45 minutes, or until most of the liquid has cooked out, and the mixture is thick and jam-like. At this point, you can choose to use an immersion blender in the deep sauce pan to even out the consistency, or leave it chunkier and rustic!
- Allow to cool, then store in an airtight container in the refrigerator for up to 2 weeks.
QUICKIE VERSON TOMATO JAM
- 3-4 large tomatoes, diced
- 2 Tbls. balsamic vinegar
- Dash red pepper flakes
- Add all ingredients to a saucepan over medium heat.
- Mix well and bring to a low simmer.
- Cover to retain liquid, and continue to simmer for 3 minutes.