Will tomato season soon be upon us? Have you been to the Farmer’s Market near you? Did you come home with a beautiful bounty of cherry and heirloom tomatoes? What will you do with your tomatoes?
Enough with the questions!
Today I share two recipes for Tomato Jam and the start of a journey of dreaming and learning.
From New York Times Food Section, August 16, byline Alison Roman
4 pounds red or green tomatoes (not heirloom), cored and cut in 1-inch chunks
1 cup granulated sugar
½ teaspoon kosher salt
Garlic, chiles de arbol (look for dried peppers in an envelope)
Red pepper flakes or thyme (the author adds a note: red pepper flakes or 1 tablespoon chopped thyme leaves.
Toss the tomatoes,sugar and salt together and let sit 15 minutes or up to overnight. Toss to coat periodically to dissolve the sugar.
Put a small plate in the refrigerator to chill. (the mystery begins)
In a heavy pan bring tomatoes to a strong simmer over medium heat until the skins bust and juices start to boil, about 10 minutes. Add those optional flavorings.
Cook the jam, using a wooden spoon to stir occasionally. Near the end of this process stir often to prevent sticking. Cook until mix resembles thick shiny tomato sauce: 35-45 minutes.
Here’s where that plate comes into play. When you think jam may be finished, spoon some onto the chilled plate, return to fridge and chill two minutes. Drag finger and jam should hold its shape, not watery or runny. Perhaps it needs to cook a few more minutes?
Discard chilis. Sppon jam into jars leaving ¼ inch head space and seal immediately. Or just put into a clean jar and refrigerate.
You can learn more online “Make Summer Last” at nytcooking.com
Black Bandywine Tomatoe Jam
from the Heirloom Tomato Cookbook by Mimi Lueggermann
5 pounds black brandywine tomatoes, halved
1 tablespoons light olive oil
½ cup dry red wine
3 Tablespoons packed brown sugar
2 Tablespoons saba vinegar or aged balsamic vinegar
½ stick cinnamon
1 ounce bittersweet chocolate
pinch of sea salt.
Brush cut sides of tomatoes with olive oil. Roast in a 400 degree oven, cut side own on a baking sheet until charred and soft, 45 minutes to 1 hour.
Puree tomatoes and juice.
Cook in heavy nonreactive saucepan and combine with other ingredients except chocolate and salt. Bring to boil and simmer stirring constantly until tomatoes are jamlike, about 1 ½ hours. Remove cinnamon stick.
Add chocolate and salt and stir until chocolate melts.
Remove from heat and cool.
Spread on toasted walnut bread and top with a slice of blue cheese.
Oh my! All that stirring! That’s a lot of expensive heirloom Black Brandywines.
You can purchase this sweet and savory item in a jar. American Spoon also sells Brandywine Tomato Preserves.
Mrs. Miller brand makes Tomato Jam. Maybe Stonewall Kitchens, but I couldn’t find it.
The magazine Fine Cooking suggest 12 ways to use Tomato Jam. Here are a few: Slather on – Grilled Cheese, Lentil Soup, With eggs and Bacon, On a BLT
Or toss with avocado
Or whisk into vinegriette
Or spread on brushetta with cream cheese.
But really if you love this savory sweet treat, you will think of million ways to use it.
IF YOU MAKE TOMATO JAM, GIVE WE BEGINNERS A FEW TIPS.