Tomato jam is a blend of tangy, spicy and sweet flavors. It is a perfect side for meat, fish or even as an appetizer served over cream cheese. My favorite way to serve it is over meatloaf with scallions and herbs.
Makes about 1 cup
Ingredients:
1 pound Roma tomatoes (about 6-8 medium), cored and quartered
1/3 cup light brown sugar, packed
Kosher salt and fresh ground pepper
2 tablespoons fresh lemon juice
½ tablespoon fresh ginger, grated
½ cinnamon stick (about 1½ inches)
Instructions:
In a food processor, pulse tomatoes, sugar, 1 teaspoons salt, ¼ teaspoon pepper, and 1 tablespoon lemon juice until fruit is finely chopped but not completely pureed and sugar is dissolved, about 6 ( 2-second) pulses.
Pour into a 12-inch nonstick skillet, add cinnamon stick and ginger. Bring to a boil over high heat. Cook, stirring occasionally, until liquid has reduced noticeably, about 9 minutes. Adjust heat to medium-high and simmer vigorously, stirring more often as the mixture reduces, until it is glossy and has a jammy consistency between sauce and paste, 10 to 18 minutes. Set aside off heat to cool to room temperature.
Discard cinnamon stick and stir in remaining lemon juice. Taste and adjust seasoning with salt and pepper, if desired, and serve (can be refrigerated for 1-2 weeks).