Tomato Jam.


A few years ago, back when I was a part of a fine-dining kitchen team, I worked for a chef who had a grilled cheese on the happy hour menu. Her grilled cheese was bomb. Buttery Challah bread, sharp white cheddar, and a layer of tomato jam that took it to a whole other level. (Hi Jill, I miss that grilled cheese every day).

Now that it’s winter in Cleveland, there isn’t a summer tomato to spare, but I’m still craving that fresh tomato flavor on my plate. Here’s my take on Chef Jill’s tomato jam, which you can spread on grilled cheese, whisk into balsamic for a hearty salad dressing, add to extra virgin olive oil for bread dunking, or toss into pasta and arugula for a warm winter pasta salad. Store the jam in a jar for about 14 days in the fridge. I used the tomatoes and onions from last weeks Perfectly Imperfect Produce box. Let’s dig in.

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Tomato Jam
Serves 6-8
2 cups grape tomatoes
1 small white onion, finely chopped
1 tbsp. honey
1 tbsp. balsamic vinegar
1 tsp. dried oregano
1 tsp. salt
1 tsp pepper
1 tsp crushed red pepper flake

1. In a large skillet, turn heat to medium-low, and add diced onions and grape tomatoes, stirring occasionally until tomatoes begin to burst open.
2. With a potato masher or a fork, lightly press down on the tomatoes, and stir in the rest of the ingredients.
3. Simmer on low for 20-30 minutes, until most of the liquid is gone, and the tomatoes are jammy. Store in a container in the fridge for 10-14 days. Eat on anything.

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I hope you love this recipe as much as I do, and if you make it at home, tag me on instagram, @thatswhatsheeats, so I can keep up with your foodie journey!

Thanks for hanging, friends!


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