FreshTartSteph Recipe: Tomato Jam

You know how the heat is supposed to diminish your appetite? Yeah, that's not happening for me. In fact, I think I ate more last week than I have all summer. At the height of party season, the eating is fresh, local, gorgeous...and epic.

Just this past Sunday, I was at the Tour de Farm Chicknic out at picturesque Riverbend Farm, sweating it out with lady chefs Michelle Gayer, Molly Herrmann, Solveig Tofte, and Sheela Namakkal. Oh my goodness did they put on a spread. Each chef cranked out signature dishes and cocktails in sweltering heat and humidity, and the crowd hit it all hard.
 

by Stephanie Meyer

On my first pass (pictured right), I loaded up with chilequiles topped with a poached egg, a BLT waffle cone, braised pork, cheese grits, and empanadas. I topped the whole with Molly Herrmann's glistening tomato jam and oh, it was a revelation. On a pile of heavenly decadence, on a hot and steamy day, that cool dab of bright red tartness was as refreshing as the glass of ice water Molly pressed against the back of my neck later in the morning. Just lovely. 

I got home, couldn't stop thinking about the jam, asked Molly if she'd share the recipe, and within an hour it was in my email box. How cool is that?

So make this! It's as easy as can be and is delicious on everything. I personally loved it with the grits and braised pork, but I'm also thinking grilled cheese, softly scrambled eggs, roasted fish, fried potatoes...
 

Tomato Jam

From Molly Herrmann, Tastebud Tart Catering
Makes 1 pint

1 lb. tomatoes, cored and chopped
1/2 c. sugar
2 Tbsp. fresh lime juice
1 tsp. cumin
2 tsp. smoked paprika
salt

In a large pot over medium heat, combine all ingredients and bring to a boil. Turn heat to low and simmer uncovered until thickened to jam consistency, about 45 minutes.

Cool to room temperature, cover, and chill. Can be stored in refrigerator for up to 2 weeks, or canned for shelf stability.
 

Posted on Tuesday, August 2, 2011 in Permalink