Tomato Jam Is Baller Ketchup

Tomato jam is an absolutely wonderful condiment, and a great way to stretch the bounty of your garden well into the winter months. Like a jazzed up ketchup with a ton more texture and flavor, this condiment makes the perfect accompaniment to roasted/grilled meats, seafood of all sorts, and a ton of different vegetables. Try it with mozzarella and fresh basil for a play on the classic Caprese, or with a fried egg on grilled sourdough for a quick breakfast treat.

I’ve been making some facsimile of this jam for the past 10-12 years. I’ve used it on menus for bar snacks, pop-ups, and brunch entrees, and it’s never let me down. Whenever I have a ton of tomatoes I just have to get out of the walk-in, this has always been an awesome way to utilize them. Luckily, it works just as well at home whenever I find myself with a few extra tomatoes on hand, and nowhere else to use them, as was the case last week with the leftovers from my most recent Hungry Harvest delivery.

I don’t make a ton of sandwiches and as fall starts to set in, I find myself using tomatoes less in my Weekly Menu than I do during the summer. As I start roasting more meats and turning to braised/stew based recipes, fresh tomatoes make less and less of an appearance in our kitchen. So when I got a ton of late-season toma Brussels or butternut squash when preparing meals. So in an effort to clean up our kitchen and clear out some of the excess veg before it started to turn, I pulled out my old Tomato Jam recipe and got to work.

This recipe is scalable to any amount of tomatoes, just remember as you scale up the recipe to reduce the spicing a bit. Spices tend to work more effectively the larger the batch size and a little tends to go a long way. Also, should you want to adjust the seasoning, a number of herbs and spices will work in place of the pie spice in this recipe, try rosemary and black pepper for an awesome accompaniment to roasted meats, especially lamb.

If you are planning on canning this jam, follow the time and temperature requirements for your specific location and can as you would for any other fruit-based jam.

Tomato Jam

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Recipe by Paul Kostandin Course: Appetizers, Snacks, Dinner, Lunch, SaucesCuisine: American

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

This tomato jam is an absolutely wonderful condiment, and a great way to stretch the bounty of your garden well into the winter months. Like a jazzed up ketchup with a ton more texture and flavor, this condiment makes the perfect accompaniment to roasted/grilled meats, seafood of all sorts, and a ton of different vegetables.

Ingredients

• 3 lbs 3 Diced Tomatoes

• 1 cup 1 Diced Onion

• 1 cup 1 Chopped Bell Pepper

• 2 tbsp 2 Chopped Garlic

• 2 cups 2 Sugar

• 1 tsp 1 Salt

• 1 tsp 1 Black Pepper

• 1/4 tsp 1/4 Pumpkin Pie Spice

• 1 tsp 1 Red Pepper Flakes

• 4 oz 4 Apple Cider Vinegar

Directions

• In a large pot, combine the tomatoes, sugar, onions, bell peppers, salt, black pepper, pie spice and red pepper flakes.
• Place the pot on a burner over medium/high heat.
• Allow the mixture to come to a boil, stirring regularly.
• Reduce the heat slightly and continue to simmer the mixture until it reaches 220°F.
• Remove the pot from the stove and stir the vinegar into the mixture.
• Use an immersion blender to blend the mixture until it is a smooth even jam.
• Cool the jam and reserve in your refrigerator. If you are canning the jam do so at this point and reserve in a cool, dark place until needed.

Notes

• If you don’t have an immersion blender you can use a upright blender, just work carefully and in small batches.