It’s summertime and if you look around, you’ll notice that tomatoes are ripe and abundant. They’re in salads, they’re on sandwiches, they’re in your gazpacho. They’re everywhere! So here’s a recipe for something a little different from Will Artley: a tomato jam. The chef suggests serving it on scallops, on toast, and I think it would even go quite well on some roasted chicken. Plus, if you are a little more advanced, you can can the jam and have it last for months. Click through to find the full recipe.
Will Artley’s Tomato Jam
4 lbs of heirloom tomatoes (any variety), small diced
1/4 cup of finishing vinegar
4 tbsp of brown sugar
1 large red onion, small dice
3 cloves of garlic, sliced
1 oz. of basil
1 oz. of rosemary
1 oz. lavender (author’s note: make sure it’s culinary lavender, the kind that’s edible and isn’t treated with anything that would make it more likely to be shoved in a potpurri jar in your bathroom)
Author’s notes: 1 ounce is about 2 tablespoons. Also, for the finishing vinegar you’re looking for something very mellow, such as a sweeter balsamic vinegar.
1. Sweat out the onions and garlic in a sauté pan.
2. Top with the tomatoes, vinegar and sugar.
3. Cook for 25 to 35 minutes, stirring until all is incorporated and syrup consistency.
4. Finish with basil, rosemary and lavender.
5. Let cool and serve at room temperature.