If you happened to plant our Large Red Cherry Tomatoes or other cherry tomato varieties, you may be facing the same problem as some of our staff, an abundance of cherry tomatoes coming ripe all at once. A quick and tasty way to take advantage of those fresh tomatoes is to make Cherry Tomato Jam.
It is important to use fully ripe tomatoes to get the sweetest flavor. If your tomatoes aren’t quite ripe, just let them sit on a sunny windowsill for a few days.
Ingredients:
- 1 pound of cherry tomatoes, washed & cut in half
- 1 small onion diced
- 1/2 cup brown sugar
- 1 1/2 teaspoons of ginger peeled and chopped or equivalent ginger paste
- 1/2 teaspoon of salt
- 1 tablespoon of olive oil
- 1 tablespoon of cider vinegar
- 1/4 teaspoon of chili flakes (optional)
Instructions:
- Add oil to a saucepan at medium-high heat and add onions. Sautee onions until they are soft, about 3-5 minutes.
- Add tomatoes, sugar, ginger, vinegar, salt, and chili flakes and bring to a boil
- Reduce heat and simmer for 30 minutes stirring occasionally until the mixture thickens into a jam-like consistency.
- Allow to cool slightly, add to a small glass jar, and seal with lid.
Cherry tomato jam is an excellent replacement for ketchup on fries or burgers. Put it on pizza instead of regular tomato sauce, spread it on sandwiches, or add it to a vinaigrette. The jam will keep up to 3 weeks in the fridge, it also stores well in the freezer if you want to double or triple the recipe.
Happy eating!
