Doing things in the moment normally results in the best tasting foods. This tomato jam was all that because I had more tomatoes than I could eat so the easiest thing to do was to get them in a mason jar for future devouring.
It is a sweet version and very simple for a small batch.
- Tomatoes – 16 oz baskets
- 2 large Onions – (or more)
- 4-6 cloves Garlic
- 1/4 C Brown Sugar or any sweeteners (optional)
- 1/2 C – Wine (optional)
- 2 TBS Apple Cider Vinegar
- 1 tsp Rosemary (or to taste)
- 1 tsp Oregano (or to taste)
- Juice of half a Lemon
Tomatoes: Nope, I did not peel the tomatoes which makes this even an easier recipe. That would be too much to do at last minute, and sometimes the texture of the skins aren’t so bad in jams. With this recipe, skins on work.
Chop the onions and get them into a pot and start sauteing them until they are tender. Add the tomatoes, herbs, sugar, and vinegar, until the tomatoes are soft and broken up. I added the juice of half a lemon at this point. Add wine *optional* . Bring to a boil over medium heat, stirring often.
Reduce heat and simmer, stirring occasionally until it is rendered down and has the consistency of thick jam. It normally takes a good 1 1/2 hour or so for it to thicken. Be patient. It is really good the thicker it gets.
Adjust your seasoning at this point. *Pack into jars. Cool and refrigerate.
In the refrigerator it will last about two weeks or so. I froze it.
This recipe used cherry tomatoes because that is just what I had but the best are Roma or Plum tomatoes.
To know when the mix has become jam is when you can run your utensil on the bottom of the pot and the mixture stays put.
This is great on biscuits or crackers with a savory flavor. With Brie, it is wonderful served up as an appetizer. Use it on meat with a bit of rosemary.
*Jars: Whenever packing anything hot into jars, just run the jars under water and microwave them for 30 seconds, or more depending on your microwave. Do this to get the jars warm so they do not crack when loading the hot foods into them. Cool after packing then refrigerate or freeze.