Farmstand Saturday: Tomato jam with boursin

What’s made from a red fruit, cooked down and sweetened, and spreads onto crackers or toast?  Rethink those strawberries…it’s tomatoes’ turn to be jam!

I would not have believe this were so fantastic if I hadn’t tasted it myself, but Leslie Trenta whipped up a batch and brought it to the market to sample – and it’s truly unique and delicious.  And a great way to start going through the bounty of tomatoes that’s upon us!

Here’s your nutrition tidbit for the day: tomatoes contain lycopene, a carotenoid (a compound your body uses to make Vitamin A) that actually goes up when the tomatoes are cooked.  

Try this at home!

Ingredients:

  • 3.5 lbs tomatoes, coarsely chopped
  • 1 small onion, chopped
  • 1-2 peppers of choice (could spice it up with a jalapeno!)
  • 1/2 c brown sugar
  • 1/2 c granulated sugar
  • 1 tsp salt
  • 1/2 tsp coriander
  • 1/4 tsp cumin
  • 1/4 c cider vinegar
  • Juice of 1 lemon

Directions:
Put all ingredients in a 2-qt pot, and bring to a boil then reduce to simmer until thickened into a jam-like consistency, about 3 hours.  Transfer to sterilized glass jars and store in refrigerator for up to 2 weeks.  Makes 1.5 pints. (Adapted by Leslie from Food52.) Enjoy with a spreadable cheese on crackers…would also be great as a twist on a burger!

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