Help tomatoes reach their full potential with this spicy tomato jam recipe, which you can use as a condiment on just about everything (on crostini, in a BLT, on top of meat). If good, fresh tomatoes are hard to find, substitute canned tomatoes and voilà! You’re all set.
- Peel the skins off the larger tomatoes by dropping them in a pot of simmering water, two at a time. Cook until the skin begins to wrinkle and split, about 20 seconds. Transfer to a colander with a slotted spoon and repeat with the remaining tomatoes. When cool, slip off the skins.
- Chop the larger tomatoes and halve the grape tomatoes.
- Combine all ingredients in a large skillet.
- Simmer over low heat, uncovered, until tomatoes break down and the mixture is thick and jammy, about 40 minutes.
- Cool, remove bay leaf and refrigerate jam in an airtight container for up to 5 days.
Recipe by Megan Giller
Megan Giller is a Brooklyn-based food writer and the author of Bean-to-Bar Chocolate: America's Craft Chocolate Revolution. Find her work in Slate, Food & Wine, and The New York Times, among other publications. Read more of her writing on craft chocolate on her blog Chocolate Noise, and follow her on Instagram at @ChocolateNoise and on Twitter at @MeganGiller.