Union Square is currently filled with the last remnants of last seasons heirloom tomatoes, leading me to stock up before they’re all gone. Would you expect anything else? I hope not. This summer I got down and dirty with a selection of berries and made myself some homemade jams – strawberries, raspberries, blueberries, you name it so when brainstorming on all the possibilities with my precious tomatoes, jam sprung to mind.
Not long ago I was at a restaurant and came across tomato jam on the menu as an accompaniement. To me this sounded extremely exciting, to which I tried to talking Jonathan into ordering the dish that it came with. Unfortunately I failed. And later when I saw someone eating it on the next table, it started to eat at me, and then a couple of minutes later it fluttered out of my brain… this tends to happen pretty often.
This week while preparing schnitzel, that tomato jam popped back into my head. Heirloom tomato jam? How ridiculous does that sound?!
My sister Emanuelle (who’s blog you must check out by the way; www.manuskitchen.com) and I grew up making potions our entire childhood. These potions could be found in the sink, the bathtub, every carpet or trash can imaginable and of course the kitchen. So what exactly were these potions? A concoction of anything we liked at that moment in time. No, it didn’t have to be a specific recipe, just whatever we felt like.
Its safe to say that as much as we loved these potions, our parents didn’t quite share our passion.
This tomato jam is a modern day potion – an experiment, which I sure am happy I decided to partake in. Use as a fancy ketchup, spread on bread, or simply pair with cheese or fruit.
You will need
- 1 lb tomatoes, chopped
- 1 cinnamon stick
- 2 teaspoons chilli flakes
- 1/4 cup brown sugar
- 1 tablespoon balsamic vinegar
- 1 tablespoon thyme, chopped
- Heat up a medium saucepan over medium heat and add in the tomatoes and brown sugar, mix until sugar has melted.
- Add in the cinnamon, chilli, vinegar and thyme and mix well.
- Simmer on medium-low heat for about an hour until the mixture has thickened and has the consistency of a jam.
- Transfer into jars, let cool and then store in the fridge. Will last about 2 to 3 weeks, that's if you can stop yourself from eating it all immediately.