Ingredients

How to make it

  • Bring a large pot of water to boil, and blanch the tomatoes a few at a time, until the peels loosen (about 1 minute).
  • Transfer immediately to an ice bath to cool, and peel carefully.
  • Remove the cores and dice.
  • Place the diced tomatoes in a large saucepan with the rest of the ingredients, and stir to combine.
  • Bring the mixture to a simmer over medium-high heat, then reduce the temperature to medium, keeping a slow simmer going.
  • Cook for 1-2 hours, stirring occasionally and adjusting the heat as needed, until the mixture is thick and syrupy.
  • Remove from the heat and transfer to another container to cool.
  • Serve at room temperature, or store in an airtight container and refrigerate for up to three days.
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  • This is the tomato jam I’ve dreamed of making ever since I first opened Michael Natkin’s “Herbivoracious” cookbook. It’s the tomato jam that’s worth using your precious fresh garden tomatoes to make, or the most perfect specimens from the market. It’s the tomato jam that you will watch transforming into something downright incredible on your stove top, and you will find yourself remembering what it is to truly be amazed.
  • You can spread it on portobello mushrooms, fresh off the grill; slather it on your morning toast, alongside your eggs; sandwich it with fresh mozzarella and basil on buttered sourdough, to make a grilled cheese that tastes like the summer evenings that I remember spending at Spacca Napoli in Chicago, and that will remind you of your own cherished summer moments.

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