The bounty of summer tomatoes often leaves us scratching our
heads. What to do with all those gorgeous, ripe tomatoes? Tomatoes are a
versatile fruit that can be used in a number of applications so when I came
across this recipe for tomato jam I thought now this is an unusual, simple and
incredibly tasty way to use up garden fresh tomatoes.  And the best part –you can freeze it, so you
can enjoy this treat even when the snow is piling up outside!

What is tomato jam? I know, jam made from tomatoes sounds odd
and maybe even a little gross, but trust me, this flavorful spread will liven
up any meat or pasta dish and can even be spread on some toasted bread with a
little goat cheese or feta to make a snack with Mediterranean flair. Tomato jam
is a combination of savory and sweet: balsamic vinegar and brown sugar, garlic
and onions along with chopped tomatoes that simmers on the stove and fills the
house with tantalizing smells.  The jam
is then cooled and stored in the fridge to be used on just about anything.

To Make Tomato Jam you’ll need:

2 tablespoons olive oil

2 medium onions, chopped

3 large cloves of garlic, finely chopped

1 pound of ripe plum tomatoes

2 tablespoons brown sugar, I used dark brown

3 tablespoons balsamic vinegar

1 tablespoon lemon juice

¼ tsp red pepper flakes

½ tsp salt

Heat a pan over medium high heat and add the oil. Once the
oil is hot add the onions and sauté for 3 minutes or until soft. Add the garlic
and continue to cook.  Meanwhile dice the
tomatoes then and the diced tomatoes and the rest of the ingredients. Bring to
a boil then turn down to a simmer. Simmer for 25 minutes. With an emersion
blender or in a food processor gently break up the jam until it is still
slightly chunky. Set aside and let cool completely. Store in the fridge for up
to 5 days or in the freezer for several months. 
If you freeze the jam place it in a food storage bag, making sure to
squeeze out all the air and store flat.

  

This recipe was adapted from the original recipe found in
the Sparkpeople cookbook.  It was a
delightfully versatile recipe I just had to share. With my own little tweak
added of course. For more interesting, versatile and of course delicious
recipes be sure to check out the other bloggers below. You won’t be
disappointed!!

Made By Michelle:  Tomato and Pesto Pizza
Ingredients, Inc.:   Lighter Fried Green Tomatoes
Delicious Lean:  Creamy Light Tuna Salad Stuffed Tomatoes
Daily*Dishin:  Spicy Tomato-Tomatillo Chicken Tenders
Dishin & Dishes:  Tomato Zucchini Frittata
And Love It Too:    Roasted Garlic, Basil and Tomato Paleo Tart
Sweet Life Bake:  Pico de Gallo
Zaika Zabardast:  Grilled Tofu and Sun-Dried Tomato Pesto Sandwich
Thursday Night Dinner:  Tomato and Watermelon Salad
Cooking Channel:   How to Prepare Summer Tomatoes