Tuesday, 23 October 2012

Brown Sugar Tomato Jam

I have a very dear friend.  Actually, she is my soul sister.  Her kids are even the same age as mine.  Her boy was born the day after little L and her girl 10 days after little V.  Hers are blonde, mine are brunettes.  They are like sets, one Canadian, the other Californian.  It's pretty sweet really.

Back in September I was lucky enough to have her come and visit.  Best. Time. Ever.  I love her like my long lost sister.  There are many things that make this friend of mine awesome, but one of them is that we both love to eat and cook.  So when she tells me that I have to make a recipe of hers, I listen.  Brown Sugar Tomato Jam sounds like something heavenly that I want to eat on eggs, with potatoes, maybe even on toast.   And since we had an obscene amount of tomatoes from our garden, I couldn't think of anything better to make.  I'm not sure where this recipe comes from, but whoever invented it, thank you.  It is so easy to make it's almost a little ridiculous.  Now, I will say one thing, my dear husband doesn't like the sound of this recipe, he just calls it ketchup, but really, this is nothing like that overly sweet stuff you buy in the store.  This is like their very grown up sister who owns a fabulous condo in Manhattan with beautiful art on the walls.  Just writing this post makes me want to roast some potatoes just so I can smother them in this lovely jam.  And really, what is more satisfying than seeing a jar of this on your supper table waiting to marry what is on your plate?

Brown Sugar Tomato Jam

2 lbs roma/plum tomatoes, coarsely chopped
1 cup packed light brown sugar (use a little less if your tomatoes are really sweet)
2 tbsp fresh lemon juice
1 tsp each: ground ginger, cumin, sea salt, pepper, red pepper flakes (3/4 tsp if you don't want it spicy)
1/4 tsp cinnamon
1/4 tsp cloves

In a large, heavy, non-reactive saucepan, combine all ingredients and bring to boil over medium heat stirring often.  Reduce heat and simmer, stirring occasionally, until mixture reduces to thick jam-about 1 hour and 15 minutes.
Let cool
Transfer to an airtight container and refrigerate.

So good on roast potatoes or oven fries, eggs and toast.




3 comments:

  1. Yum! My Mum was just saying how many tomatoes she has, I am going to pass this recipe along.

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  2. Oh, I'd love to hear if she liked it. It's a really easy way to use up tomatoes!

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    Replies
    1. She loved it! She said she was going to have to "blog" you to tell you... I thought maybe I should, just in case she doesn't:-)

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