Tomato Jam
During the summer I just can’t resist buying all the gorgeous tomatoes. When I get too carried away and find myself with more than I can eat (I love them sliced and topped with a healthy sprinkling of good salt), this is what I make before they begin to over ripen. You can use it to make THIS stunning appetizer if entertaining or add it to your next charcuterie board.
Tomato Jam
Ingredients
- 4 tomatoes-on-the-wine, halved (about 1 ½ pounds)
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, minced
- 1 large clove garlic, grated
- ¾ cup sugar
- 2 tablespoons white balsamic vinegar
- Kosher salt
Instructions
- Hull the tomatoes, then rough chop and transfer them to a bowl along with any of the juices that accumulate on the cutting board; set aside.
- In a medium-sized skillet, warm the oil over medium heat.
- Add the shallot and garlic and cook, stirring constantly, until softened, for 1 ½ to 2 minutes.
- Add the tomatoes and any juices, the sugar, vinegar and a generous pinch of salt, stir to combine and bring to a boil.
- Reduce to a simmer and cook, stirring often and using the back of a wooden spoon to break up the tomatoes, until jammy, about 40 minutes. As the jam thickens, you may need to stir it more frequently.
- Season with additional salt, as needed.
- Transfer to a heat-resistant container and cool completely.
