Tomato Jam

Name: Tomato Jam
Yield: makes about 2 pints
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 garlic cloves, smashed and minced; 3 pounds tomatoes, cored and chopped; 2/3 cup unpacked light brown sugar; 1/4 cup apple cider vinegar; Zest and juice of 1 orange; 2 tablespoons grated fresh ginger; 1 tablespoon fresh thyme; 1 small chile pepper, cored and minced; 2 teaspoons crushed red pepper flakes; 2 teaspoons sea salt; 1/2 teaspoon freshly ground black pepper; 4 whole cloves

December 14, 2011

Whenever I’m at the market during tomato season, I keep my eyes peeled for what the farmers call “ugly tomatoes.” You can buy them for a song because they’re bruised, misshapen, or ripe to the point of bursting, but that makes them perfect for canning or cooking. This sweet and savory tomato jam, which is equally at home on toast for breakfast or on a baguette with fresh mozzarella and baby greens for lunch, is one of my standards.

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