Smoky Sweet Tomato Jam Recipe
Photo by Joy Summers
Now is the time when my pantry shelves and refrigerator door are beginning to thin of their condiments. I’m a little less ant and a little more grasshopper when it comes to summer’s bounty. I put up a few pickles and a long-gone jar of raspberry jam, but that’s about it for preserving the season. Now, in the middle of winter I’m depending on store shelves a little more often than I’d like. Sometimes you need a shortcut to the summertime, and that craving led me to this jam.
We’re at the in between moment where there is promise of thaw, but we’re no where near a growing season. In that cozy little crevice, fits this tomato jam. I love it scooped onto a warm bowl of cheesy polenta (here’s my favorite recipe) It’s also great spread on a bagel with cream cheese for an easy grab and go morning meal. I even like to use it in place of ketchup. Each spoonful is sweet, tart, and threaded with this waft of smoke.
Smoky Sweet Tomato Jam
6 Bushel Boy tomatoes
1 small red bell pepper
1/2 sweet onion
3 garlic cloves
juice from half a Meyer lemon
1/2 cup sugar
1 teaspoon smoked salt (such as Golden Fig)
1 teaspoon smoked Spanish paprika
1/4 cup cider vinegar
1 teaspoon Tamari (soy sauce)
Roughly chop 3 tomatoes, pepper and onion. Add along with garlic to a food processor. Blend.
Dice remaining tomato. Add along with puree and the rest of the ingredients into a large sauce pot. Bring to a boil. Stir.
Reduce to a simmer, stirring occasionally for 40-50 minutes. Allow to cool. Store in glass containers in the refrigerator.