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!
- 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
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!