Back in October I received several pounds of tomatoes from a coworker. I was a little busy so I tossed them in the fridge hoping I would keep them good for a few weeks longer. An effective approach for the most part.
By the time I did get to them, they weren’t quite salad material. Not wanting them to go to waste, I came up with this tomato jam- a little sweet, a little spicy, and the perfect complement to eggs and toast.
- Olive oil
- 1 onion
- 2 lbs overripe tomatoes
- 3 cloves garlic
- 1 c. honey
- ½ c. apple cider vinegar
- 1 t. paprika
- ½ t. ground ginger
- ½ T. red pepper flakes
- ½ T. cayenne pepper
- ½ T. sea salt
- Place the onion into a food processor and lightly process.
- Heat a heavy bottomed pot, add oil, and cook the processed onion until translucent.
- Meanwhile, place the tomatoes and garlic into a food processor and lightly process.
- Add the tomatoes and remaining ingredients to the onion. Bring the mixture to a boil.
- Reduce to a simmer after the first sign of boiling. Allow the mixture to cook until the jam thickens and passes a freezer test.
- Place into sterilized jars and process in a hot water bath for 15 minutes.