Homemade cherry tomato jam is a sweet, tart, and irresistable late summer treat. Try it on toast or bruschetta, in wraps, or as part of an appetizer spread for entertaining!
First, a sincere thank you for your responses to Tuesday’s post. Some follow up thoughts after today’s recipe.
At this time of year my counters are usually teeming with tomatoes. Plum tomatoes, heirloom tomatoes, beefsteak tomatoes, cherry tomatoes—I eat them all by the pound.
It’s typically impossible for there to be such a thing as too many tomatoes in my home, but this week, upon bringing home three pints of cherry tomatoes (in addition to some heirlooms) and being reminded of the fact that Steven doesn’t care for fresh tomatoes, the thought did cross my mind that I might need to come up with a more clever use for them than salads or bowls.
Second, the fact that O Cafe (one of my favorite work-away-from-home spots) is now serving a tomato jam toast. The veganized version I’ve been getting is absolutely delicious.
Taken together, these signs seemed to suggest that it was time for my to experiment with my own homemade cherry tomato jam.
Honestly, I can’t believe I didn’t make this stuff sooner. It is a dream food for the sweet and savory lovers among us.
The jam is delightfully tangy, just a little sticky, and it smells absolutely incredible as it simmers up on the stove.
It’s also versatile in the same way that chutney is versatile, which is to say that you can serve it with grain pilafs, bowls, roasted tofu, or what have you.
I started my tomato jam adventures, as you’ll see, with a simple recipe. What you’ll taste most is sweetness and acidity, followed by some garlic and a touch of thyme (which can be easily swapped for rosemary) and the slightest hint of heat from red pepper flakes. But I love the recipe enough that I’m already planning to make it again over the weekend, and I’m scheming up the different flavor profiles I want to try, starting with Indian spices (garam masala, cumin) and ending with Thai flavors (red curry paste, lime zest). I’ve listed the options I’m excited about with the recipe, and if you try some ideas yourself, I’d love to hear what you make.
Every recipe I’ve read for red pepper jam makes note of the fact that, after becoming very liquidy very quickly, tomato jam will reduce considerably as it cooks, and it scorches easily. Frequent stirring is a must.
There are plenty of ways I’ll be serving this jam until tomato season is over, but I’m starting with the simplest: toast. Toast that’s also layered with my favorite, go-to cashew cheese.
The jam is so flavorful that it would brighten up toast all on its own, but if cashew cheese isn’t your jam, you can try vegan cream cheese, smashed avocado, or hummus as a base instead.
I’ll be happy to let this recipe carry me through the end of tomato season, though I’m hoping that time will be well into October this year.
Before I go, again, I want to thank you for sharing your thoughts about recovery (and healing) as practices.
The comments were so insightful, and nearly all of them found a way to capture the idea of surrender and acceptance. In processing my own thoughts, I feel compelled to share this quote, from Dani Shapiro:
Have a wonderful end of the week.