#tomatojam

I'd do anything to use up the tomatoes from dad's veggie garden. I made tomato jam with them the other day and then made these cookies to use the jam. Homemade tomato sauce and salsa are coming up soon...

Oyster BLT with house-cured pork belly, tomato jam and micro greens from Bourbon House.

This baked eggs recipe features a flavorful and lightly spiced tomato jam that perfectly complements the creamy yolks. It's a simple and delicious breakfast or brunch option.

Ingredients: 4 large eggs. 1 cup diced tomatoes. 1/4 cup diced onions. 1 clove garlic, minced. 1/2 teaspoon cumin powder. 1/4 teaspoon chili powder. Salt and pepper to taste. 1 tablespoon olive oil. Fresh cilantro leaves for garnish.

Instructions: Preheat your oven to 375F 190C. Heat olive oil in an oven-safe skillet over medium heat. Add diced onions and saut until translucent, about 2-3 minutes. Stir in minced garlic, cumin powder, and chili powder, and cook for another 1-2 minutes until fragrant. Add diced tomatoes, salt, and pepper. Cook until the tomatoes soften and the mixture thickens, about 5-7 minutes. Create 4 small wells in the tomato mixture with a spoon. Carefully crack an egg into each well, ensuring the yolks remain intact. Season the eggs with a pinch of salt and pepper. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the egg whites are set but the yolks are still runny. Remove from the oven, garnish with fresh cilantro leaves, and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

A savory and sweet condiment, slow-roasted tomato jam is ideal for enhancing the flavor of your favorite recipes. The tomatoes' inherent sweetness is enhanced by the slow roasting process, and the flavor combination of spices and balsamic vinegar is delightful.

Ingredients: 2 pounds ripe tomatoes, halved. 1/2 cup granulated sugar. 1/4 cup balsamic vinegar. 1/4 cup red onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/4 teaspoon red pepper flakes optional. 2 sprigs fresh thyme.

Instructions: Set the oven temperature to 275F/135C. Arrange the tomatoes halves cut-side up on a parchment paper-lined baking sheet. Evenly distribute the sugar on top of the tomatoes. The tomatoes should be roasted for three to four hours in a preheated oven, or until their size has decreased and their edges have caramelized. Their consistency should be jam-like and they should be soft. Roasted tomatoes, balsamic vinegar, minced garlic, red onion, salt, black pepper, and red pepper flakes if using should all be combined in a saucepan. To the mixture, add the fresh thyme sprigs. Simmer for 20 to 30 minutes, stirring now and then, over medium-low heat, or until the mixture thickens to the consistency of jam. Remove and discard the thyme sprigs. Spoon the tomato jam that has been slowly roasted into sterilized jars and close them. Before putting the jam in the refrigerator, let it cool to room temperature. Serve this tasty tomato jam as a condiment for different dishes or as an accompaniment to bread, crackers, and cheese.

Prep Time: 15 minutes

Cook Time: 240 minutes

This tomato jam recipe is a cherished family tradition passed down through generations. The combination of ripe tomatoes, spices, and a touch of lemon creates a sweet and tangy jam that's perfect for spreading on your favorite baked goods or as a delightful condiment.

Ingredients: 5 cups ripe tomatoes, peeled and chopped. 5 cups granulated sugar. 1 lemon, thinly sliced and seeds removed. 1 cinnamon stick. 1/2 teaspoon ground cloves. 1/2 teaspoon ground allspice. 1/4 cup apple cider vinegar.

Instructions: In a large pot, combine the chopped tomatoes and granulated sugar. Let them sit together for about 1 hour to allow the sugar to dissolve and the juices to release. Add the thinly sliced lemon, cinnamon stick, ground cloves, and ground allspice to the pot with the tomatoes and sugar. Place the pot over medium-high heat and bring the mixture to a boil. Reduce the heat to medium and simmer, stirring frequently, for about 1 hour or until the jam thickens and reaches the desired consistency. Stir in the apple cider vinegar and continue to cook for an additional 5 minutes. Remove the cinnamon stick and discard it. Pour the hot tomato jam into sterilized jars and seal them. Process the jars in a boiling water bath for 10 minutes to ensure proper preservation. Allow the jars to cool completely before labeling and storing in a cool, dark place. Enjoy your Grandmom Gaskill's Tomato Jam on toast, biscuits, or as a condiment for various dishes!

Prep Time: 60 minutes

Cook Time: 75 minutes