Tomatoes are not typically something you would find on BigFatBaker. Tomatoes have the reputation for being mainly a savory ingredient, but they are full of natural sugars! Here are a few other pages I found with delicious tomato sweets: Sour Salty Bitter Sweet, Tomato Tarte Tatin on bonappetit.com, and CDKitchen shares a collection of tomato cakes!
To use up my final farmer’s market tomatoes I decided to make something very unfamiliar to me…jam. I am not much of a canning person so it’s not often you find me making jam like things.
I don’t like to wait too long for food..
Thankfully this recipe was fairly quick and totally worth the wait!
If you have not seen or tasted tomato jam before I would say it’s something like ketchup’s crazy cousin. You can use it where you would normally use ketchup, but it is also tasty on so many other items. For instance, on crackers with cheese, sandwiches, wraps, or slathered on cornbread.
Tomato jam is a great basic recipe because you can customize it to your favorite flavors. The recipe calls for Serrano but you could always a jalapeño, habanero, or leave it out completely. Chopped basil would also be a great addition to this jam. You can also use what ever tomatoes you have access to. I used some lovely locally grown heirlooms as well as some locally grown garlic.
- 1 lb tomatoes, chopped
- 1/2 cup brown sugar
- 1/2 Serrano pepper, seeded and chopped
- 4 garlic cloves, chopped
- 1 cinnamon stick (I used 2 and found it to be a bit too much)
- 2 tbsp red wine vinegar
- 1 1/2 tbsp lime juice
To Make the Jam…
- Chop the tomatoes, Serrano, and garlic.
- Combine all the ingredients and simmer over medium/medium-low heat for about an hour, stir occasionally.
- Remove the cinnamon stick and check the consistency of the jam, if it is not quite cooked down to a jam like consistency continue cooking. You will know it is finished when it is thick and spreadable.
I was able to get about 1 1/2 cups of the finished jam.