Tomato Jam
Whenever I’m at the market during tomato season, I keep my eyes peeled for what the farmers call “ugly tomatoes.” You can buy them for a song because they’re bruised, misshapen, or ripe to the point of bursting, but that makes them perfect for canning or cooking. This sweet and savory tomato jam, which is equally at home on toast for breakfast or on a baguette with fresh mozzarella and baby greens for lunch, is one of my standards.
Recipe information
Yield
makes about 2 pints
Ingredients
Preparation
Step 1
Heat the olive oil in a nonreactive saucepan over medium heat until hot. Add the onion and cook and stir for about 5 minutes, until soft and golden. Add the garlic and cook and stir for 1 minute more. Add the tomatoes, brown sugar, vinegar, orange zest and juice, ginger, thyme, chile pepper, red pepper flakes, salt, black pepper, and cloves and stir to mix.
Step 2
Bring the mixture to a boil, reduce the heat to a low boil, and simmer until thick, stirring occasionally, about 30 minutes. Using a potato masher, mash the jam to a chunky-smooth consistency. Remove from the heat and let cool slightly.
Step 3
Refrigerate in an airtight container until ready to serve, or for up to 1 month.
