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Quick Sweet Heat Tomato Jam
1.75 lb
1 pt
grape tomatoes
0.5 c
balsamic vinegar
1 tbsp
fresh thyme
bay leaf
1 tsp
0.25 tsp
crushed red chile flake
Quick Sweet Heat Tomato Jam

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.

3 cups

  1. 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.
  2. Chop the larger tomatoes and halve the grape tomatoes.
  3. Combine all ingredients in a large skillet.
  4. Simmer over low heat, uncovered, until tomatoes break down and the mixture is thick and jammy, about 40 minutes.
  5. Cool, remove bay leaf and refrigerate jam in an airtight container for up to 5 days.

Recipe by Megan Giller

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.