We like to serve this tomato jam as an accompaniment for grilled lamb burgers or salmon. It is also nice for a bruschetta with soft cheese. I learned a similar version of this recipe from a friend in Kentucky who would make tomato jam when he couldn’t keep up with his cherry tomato plants.
- 1 cup sugar
- 6 ounces shallots, minced
- 2 tsp. ginger, minced
- 1 tsp. garlic, minced
- 1 tsp. red pepper flakes
- ¼ cup white wine vinegar
- 1 lemon, juiced
- 2½ lbs. red & yellow cherry tomatoes
- 3 sprigs rosemary
- Kosher salt
- Combine all ingredients in a large pot, except the tomatoes and rosemary.
- Bring to a boil for 3 minutes.
- Carefully add tomatoes and reduce heat to a low simmer.
- Allow to cook for 15 minutes, gently stirring occasionally.
- Add rosemary and cook for an additional 10 minutes or until tomatoes start to pop and the sauce begins to thicken.
- Salt to taste.
- Store refrigerated for up to 1 week.
Can’t get enough of tasty tomatoes? Join us at our Annual Heirloom Tomato Festival in the heart of Sonoma County.
Photography by Katie Wahlman
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