It’s summer so I want to share another tomato recipe with you. If you have a glut of tomatoes, why not make a large batch of this tomato jam to store in mason jars in your refrigerator. You can double or even triple this recipe. I like to use a few different colors and varieties of cherry tomatoes, it makes for a bright presentation. In last weeks San Francisco cooking class we served this tomato jam with buttermilk biscuits and prosciutto cotto. Typically I serve this with some grilled bread, a goat or blue cheese and in this case some arugula and basil oil. If you don’t just happen to have basil oil sitting in your fridge, don’t trip. Just add a few fresh basil leaves. This jam has a BIG flavor, it’s pungent from the vinegar and shallots and sweet and sticky from the tomatoes and the sugar. You can also use it to brighten up stews and heartier dishes or as a condiment on your favorite sandwich.
Cherry tomato jam
1 ½ pounds cherry tomatoes
1 cup sugar
2 tablespoons extra virgin olive oil
1 teaspoon lemon zest, finely chopped
½ cup white wine vinegar
2 tablespoons shallots, finely diced
1 teaspoon salt
Lime juice to taste (optional)
Freshly cracked black pepper
In a saucepan combine the cherry tomatoes, sugar, olive oil, lemon zest, white wine vinegar, shallots and salt. Bring to a medium simmer and cook until the tomatoes begin to split. They will release a lot of water and the mixture will have a significant increase in liquid. Turn the flame down to low and simmer until the jam has thickened and most of the liquid is reduced, about seventy minutes. As the liquid reduces, mix regularly taking care to not let the sugars burn on the bottom of the pan. Remove from the heat and cool completely. Finish with a squeeze of fresh lime juice if desired and some freshly cracked black pepper to taste. Makes one pint.