Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
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tomato jam

tomato jamNEW

Summer may be officially over, but there are still plenty of tomatoes to be found at the farmer’s market. One of my favorite ways to enjoy the bounty from the end of the season, is in a batch of this jam. It’s a great way to use up tomatoes, especially those that may be a little less than perfect. In my new cookbook, The Coastal Table (click the link for more on that!), I serve this jam on burgers, but it’s also quite delicious layered in a gooey grilled cheese sandwich, or served over a piece of baked fish.

There are more (exciting) changes in store for this site, and a few other things which I’ll share with you soon too. In the meantime, drop me a note as to what else you’d like to see here, what you like, what’s missing etc. Until then, enjoy the jam!

tomato jam

4 medium Roma tomatoes, finely diced
2 tablespoons sugar
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste
Pinch crushed red pepper flakes, or to taste (up to 1/4 teaspoon)

In a medium, non-reactive saucepan, add ingredients and bring to a boil. Reduce heat to simmer for 45 minutes to 1 hour, stirring fairly often to prevent jam from sticking to bottom of pan. When mixture has thickened, remove from heat and allow to cool to room temperature. Transfer to a serving bowl and set aside.

cook’s note: Roma tomatoes are the best choice for this recipe because they aren’t overly juicy and they keep their shape in the jam. Other varieties of tomatoes will work but produce a lot more juice. If you are not using Romas, get the jam nice and thick and strain it. The finer you dice the tomatoes for the jam, the smoother it will be. It will keep for up to 1 week in the refrigerator.

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