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Steve2 in LA

Here's the recipe. I'd never made it before so I don't know what I'm going to use it on, however >>>

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Joined: Feb 7, 2006


Posted to Thread #15841 at 7:05 am on Aug 14, 2009

after tasting it, my first thought is to use it like a kick-ass ketchup. Next time, I think I'll toss in some fresh herbs at the end.

The splash of Tabasco and red pepper flakes give this a touch of heat. Because it's more of a condiment than jam, it's gonna be pretty versatile and should pair with a variety of things. I'm thinking of serving it over brie or goat cheese and definitely with fresh mozzarella on crostini. It could be a tasty glaze on meatloaf and if mixed with mayo, a piquant take on French dressing.

I should mention I cooked the tomatoes nearly twice as long as the recipe indicates to reduce them to what I felt was "jam consistency". Still it's a pretty cool way to use up extra tomatoes and it looks GREAT in the jar. Yields 4-5 half-pint jars.

Tomato Jam

5 lb TOMATOES, very ripe
3 cups SUGAR
1 tsp SALT

Chop up all tomatoes in a uniform size. Discard the seeds.

Add all ingredients in a medium sized stock pot and turn on high heat until the mixture comes to a boil.

Reduce to low heat and let reduce until it is jam consistency, about 1-1/2 hours.

When thick, remove from the heat and transfer mixture to jars. Process 10 minutes in a water bath or as you would any other jam or jelly.

Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.

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