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Tomato Jam

This tomato jam is adapted from a recipe for a Moroccan chicken tagine. Sweet and savory, this jam is best served with hearty entrees. It is not suitable for home canning, so please don’t use this recipe to preserve your gorgeous summer tomatoes unless you first make sure to adjust the recipe, for your own safety’s sake!

Speaking of safety concerns, is that salmonella outbreak scare still on? If so, this is a perfect way to cook and eat all those tomatoes that aren’t safe to eat raw.

(I know these photos are too similar, but I’m feeling indecisive and can’t figure out which one I like better. I should probably ask one of the Flickr photo critique groups for help, really.)

Tomato Jam
(adapted from Couscous by Paula Wolfert)
5 lbs. tomatoes
A pinch of pulverized saffron
1/2 tsp ground ginger
1/2 tsp freshly ground black pepper
1 tsp minced garlic
1/3 C grated onion
1/4 C olive oil
3 tbsp tomato paste
2 tbsp minced fresh cilantro
Salt to taste
2 tsp ground cinnamon
4 tbsp dark honey (something like bamboo honey, maybe buckwheat, but nothing as bitter as chestnut)
2 C water (you can substitute vegetable or chicken stock for added complexity)

Blanch the tomatoes by dropping them into a pot of boiling water until the skins split. With a slotted spoon, transfer them to a bowl of cold water. This will make it easy to peel off the skins. Remove the seeds as well, then chop the tomatoes coarsely.

Place the tomatoes in a large heavy-bottomed saucepan along with the onion, cilantro, garlic, saffron, black pepper, ginger, salt, olive oil, tomato paste, water, and 1 tsp cinnamon.

Cook over high heat, stirring frequently, until the tomatoes cook down and the water is completely evaporated. Once this happens, the tomatoes will thicken drastically and begin to fry in the oil.

Stir in the honey and remaining 1 tsp cinnamon and cook for a few minutes more.

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15 Responses to “Tomato Jam”

  1. love both pics – but like the 2nd one better. the shape of the little pot is so cute!

  2. Love the tomato jam — I’m not a fan of super-sweet jams, and this looks like it might be a bit tangy. Yum.

  3. avery says:

    I love this food blog and have been reading it for almost a year now. Every recipe of yours that I’ve tried has turned out wonderfully. I just have one small request for the future: could you note the yield of each recipe? I’m not a pro and it’s hard for me to gauge when a recipe will be too much or too little.

    Thank you!!

  4. Meryl says:

    This looks amazing! And I like the second picture best also.

  5. Katie says:

    Sounds delicious. I bet it would go well with cheese sandwiches.

  6. Brilynn says:

    This sounds fabulous! (And for the record, my vote goes to the second pic as well ;)

  7. Jenny says:

    Actually, it’s been reported that salmonella contaminated tomatoes are NOT rendered safe by cooking them. Just wanted to be sure that you are aware of that.

  8. Amanda says:

    This looks fantastic–and perfect for my reduced-sugar lifestyle. I’ll be trying this when I can get my hands on some less-than-perfect tomatoes from the farmer’s market.

    By the way, you have an award on my blog.

  9. Gabi says:

    Wow great flavours and perfect to use my home grown tomatoes- soon as they’re ripe that is :)
    I’d love to see some of your glass beads Danielle.

  10. I prefer the bottom photo, because the bread in the upper right corner is less distracting.

    As soon as quantities of tomatoes come in, I’m going to make this.

    Claire @ http://culinary-colorado.blogspot.com

  11. mr.ed says:

    When “real” tomatoes are available, I’ll dive into this one. Thanks! BTW, having extra tomatoes is not like having extra kittens, when you’ll find out how many friends you really have. And, yes the second snap’s better.

  12. Y says:

    Looks great. I haven’t made tomato jam or chutney in awhile, so I’m bookmarking this recipe. I love the little pot the jam is in, so my vote would be for the second pic.

  13. Tartelette says:

    That sounds so tasty! I like the second pic better also.

  14. Neen says:

    It looks kind of like a chutney. Yum!

  15. LOVE both the pictures. I admire you as taking food picture is not easy. The second picture with the wood texture of the table makes it stand out more. Enjoy the rest of the summer!

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June 2008
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