Tomato Jam ~ A delicious way to use summer tomatoes

I have to confess - I'm a condiment junkie.  If you took a peek inside my refrigerator (I shudder to think that you actually would) you would find at least a half dozen different mustards, 3 different jams, several ketchups, chili sauce, 2 tartar sauces, 3 different horseradish sauces and 5 salad dressing to name a few. I just can't help myself.  I see an interesting label at the grocery store and I just have to add it to my cart.  I find a intriguing recipe on the internet and...well you know the story. The true of the matter is that I actually use all these in my daily cooking and love to think of ways to add interest and taste to old, standby recipes.

This is my favorite recipe for tomato jam.  It's sweet and spicy with red peppers and crystallized ginger, yet has a wonderful tomato taste that isn't overpowered by other ingredients.  It's delicious on toasted baguette slices or bagels with a little cream or goat cheese.  I served it last night with crunchy zucchini fries that I found on Marie's wonderful blog, Proud Italian Cook. I hope you will stop by to visit her and check out her amazing recipe collection.  You'll see right away why she has one of Chicago's top blogs.

Tomato Jam...an adaptation of a recipe from the New York Times

1-1/2 pounds good ripe tomatoes, peeled and coarsely chopped.  I think Roma tomatoes work best.

1 cup sugar

2 tablespoons freshly squeezed lime juice

1 tablespoon minced crystallized ginger

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 teaspoon salt

1/2 teaspoon red pepper flakes, or to taste

Combine all ingredients in a heavy medium saucepan.  Bring to a boil over medium heat, stirring often.

Reduce heat and simmer, stirring occasionally, until mixture has consistency of a thick jam, about 1-1/2 hour.  Taste and adjust seasonings, then cool and refrigerate.  Will keep, refrigerated, for two weeks.

Yield:  About 1 pint

As you can see, the tomato mixture reduces down a lot (that's why the flavor is so intense) and I make this as I need it.  I've never tried to preserve it like I do jams, but I'm sure it would work if processed in a hot water bath.  Even winter Romas and good quality canned tomatoes make an acceptable version. 

Imagine tomato jam on a grilled cheese sandwich or spread on a ciabatta roll with thinly sliced roast beef or turkey and a slice of Havarti cheese.  Serve it with cream cheese and crackers for a quick appy.  Or with grilled lamb chops...yummy.

So...give your summer menus a kick in the pants and try something new and delicious.

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I'm sending this post over to Designs by Gollum for another Foodie Friday celebration.  Please stop by and visit all the participants in this end of the week party.