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Tomato Jam

Name: Tomato Jam
Ingredients: 2 pounds, plum tomatoes, cored and chopped; 1 cup, packed light brown sugar; 1/2 , onion, chopped; 3 tablespoons, lemon juice; 2 teaspoons, grated fresh ginger; 1 teaspoon, ground cumin; 3/4 teaspoon, salt; 1/8 teaspoon, red pepper flakes

By Sarah Gabriel ･ Appears in Cook's Country June/July 2013

It may sound strange, but it doesn’t taste that way. Tomatoes are a fruit, not a vegetable, after all.

YIELD Serves 32 (Makes about 2 cups)

TIME 45 minutes, plus 2 hours chilling

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Before You Begin

It’s important to use plum tomatoes; globe tomatoes are juicier and need to cook longer. Use tomato jam in a turkey or egg salad sandwich, slather it on a burger, spread it on a buttered English muffin, or serve it with your favorite cheese. Store the jam in the refrigerator for up to two weeks.

Instructions

Pulse all ingredients in food processor until coarsely ground, about 8 pulses. Transfer mixture to 12-inch nonstick skillet and bring to boil over medium heat.

Reduce heat to medium-low and simmer, stirring occasionally, until mixture is thick and syrupy (spatula should leave wide trail when dragged through jam), 20 to 25 minutes. Transfer tomato jam to bowl (or jar) and refrigerate until cool, about 2 hours.

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