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Tomato Jam
2
cups
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
2 lb
ripe tomatoes, cored and roughly chopped
Jump
1
small sweet pepper, diced
Jump
1 ¼ c
sugar (or 3/4 cups brown sugar)
Jump
2 tbsp
apple cider vinegar (can be subbed for lemon or lime juice)
Jump
1 tsp
lemon zest
Jump
½ tsp
ground cumin, optional (a pinch of cinnamon or coriander are optional)
Jump
½ tsp
red pepper flakes (optional)
Jump
1 ¼ tsp
kosher salt
Jump

Savory-sweet with a touch of acid and umami, tomato jam is a foil for bacon and lettuce in a cold-weather BLT. Add it to any kind of toast, or dollop it into a cozy risotto or alongside roasted autumn vegetables for a hint of summertime nostalgia. This is a versatile recipe, and the acid can be swapped with lemon, lime, or vinegar. Spices can also be left out or substituted depending upon your taste.

Directions

  1. Combine all ingredients in a heavy-bottomed pan (like a Dutch oven).
  2. Bring to a boil over medium-high heat, stirring often.
  3. Reduce heat to low and simmer, uncovered, stirring occasionally until liquid is evaporated, mixture is thick, and the texture is a jam-like consistency-depending on the tomatoes' size, this will take about two and a half to three hours.
  4. Spoon into glass jam jars and refrigerate. Will keep for up to two weeks, or longer in the freezer.

Leslie Pariseau

Leslie Pariseau is a writer and editor in New Orleans. She's written for The New York Times, The Los Angeles Times, GQ, The Intercept, The Ringer, Oxford American, Jacobin, and Condé Nast Traveler among others. Leslie co-founded PUNCH, and is a former editor for both TASTE and Saveur and co-author of SPRITZ. With her partner Tony Biancosino, Leslie co-founded Animals & Co., a creative production studio, where she develops and produces television, documentaries, and podcasts. Together, they also own Patron Saint and St. Pizza, a wine shop and pizza shop in the Lower Garden District.