Savory-sweet with a touch of acid and umami, tomato jam is a foil for bacon and lettuce in a cold-weather BLT. Add it to any kind of toast, or dollop it into a cozy risotto or alongside roasted autumn vegetables for a hint of summertime nostalgia. This is a versatile recipe, and the acid can be swapped with lemon, lime, or vinegar. Spices can also be left out or substituted depending upon your taste.
- Combine all ingredients in a heavy-bottomed pan (like a Dutch oven).
- Bring to a boil over medium-high heat, stirring often.
- Reduce heat to low and simmer, uncovered, stirring occasionally until liquid is evaporated, mixture is thick, and the texture is a jam-like consistency-depending on the tomatoes' size, this will take about two and a half to three hours.
- Spoon into glass jam jars and refrigerate. Will keep for up to two weeks, or longer in the freezer.
Leslie Pariseau is a writer and editor in New Orleans. She's Features Editor at PUNCH and TASTE, and the co-author of SPRITZ. She has written for the New York Times, The Ringer, GQ, Saveur, and Condé Nast Traveler among others.