Aka how we can bottle up summer. I’m down!
The first time I had tomato jam was at Cafe Gratitude in LA. Now, I am always looking for new and interesting ways to eat my favorite foods. And a lot of times, restaurants provide a great source of inspiration. But this bowl, especially the tomato jam, absolutely blew me away.
Down the street, we’re talking. Man, is that inspiration wind strong!
I mean, talk about the flavors all mixed together. Curried red lentil dal (a fav of mine. Duh) with rice, sweet potatoes, coconut chutney, and scallions all paired so well together. But it was that tomato jam that had me thinking for the past six months. There was something so perfect about it that I knew I had to recreate it. But I laid waiting, like a hibernating bear, for tomatoes to get to their peak. Because if we’re going to preserve something, we might as well do it when the produce is at it’s best.
March tomatoes are just sad tomatoes.
So now, we have really good tomatoes. I mean, the market is just BURSTING with tomatoes. I went last week to my local market and the farmers were having a special of two cherry tomato quarts for $8. Straight up theft, you guys. I felt like I was stealing from them. Tomatoes now are just so good, that you can pop them like candy. But I have such an aniety that the next time I go to the market, the tomatoes will no longer be there. I know the seasons are always changing and we should appreciate the produce as the weather changes yada yada yada, but if I could, I would make cherry tomatoes good all year round.
So anyways, let us talk about this jam.
It definitely will not put you into a jam. All you need are a bunch of cherry tomatoes, a touch of sugar, some lime juice and garlic. Cook it until the tomatoes burst and then keep cooking until the entire thing breaks down. You can puree it and then it will thicken as it cools, but sometimes, I am lazy and just smash the hell out of it.
And then you can spread it on your ENTIRE LIFE.
What are my fav things to put it on? Well avocado toast, for one. That is a given. Would a tire taste good if it was topped with avocado and piled on carbs? You now know my philosophy on life and what we eat. I am also always looking for ways to pump up the avocado toast and this just does that. I also love it on a grain bowl. Sometimes, I add jalapeño peppers into the mix and smear it on tacos. Or you know, just mixed into some ricotta cheese for a delectable snack. Can you tell I am obsessed with this stuff?
It also lasts in the fridge for about 1-2 months. Of course, like with anything, check it and make sure it has not gone bad. But I wouldn’t worry because you’ll probably finish it in a day. Trust me.
5 minPrep Time
20 minCook Time
25 minTotal Time
5 based on 1 review(s)
- 1 1/2 cups whole cherry tomatoes
- 2 cloves garlic, grated or minced
- 2 tablespoons sugar
- 2 tablespoons fresh lime juice (from 1 lime)
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- pinch fennel seed (optional)
Heat a saucepan over medium heat. Add the washed tomatoes, garlic, sugar, lime juice and vinegar. If the tomatoes are large, cut them in half. Stir often, cooking until the tomatoes begin to burst. Continue to cook as the tomatoes break down and reduce, using a wooden spoon to break them apart if needed, about 10 to 15 minutes.
If you want, you can put the mixture to a food processor or blender, and blend until pureed. I personally like the rustic texture, so I just smash it as much as I can. Pour into a jar and let sit at room temperature until the mixture cools completely. It will thicken more as it cools. Once cool, store in a sealed container in the fridge. Spread on avocado toast, dollop on bowls, or eat with a spoon