Tomato Jam

By Deb Crane
@songchef

This is a simple recipe full of taste! I found it in an old Bon Apetit magazine. It is so good! Spread on your Bruschetta. Use it in place of sliced tomatoes on sandwiches.....the possibilities are endless!

Rating:

★★★★★ 3 votes

Comments:

33 Comments

Serves:

2 1/4 cups

Method:

Refrigerate/Freeze

Ingredients

1 Tbsp: olive oil
1 c: chopped onions
1 clove: garlic (more if wanted)
2 can(s): (14 ounce ea.) diced tomatoes in juice
1 Tbsp: sugar
1/2 tsp: thyme, dried
1/2 tsp: course ground kosher salt
1/4 tsp: pepper

How to Make Tomato Jam

Step-by-Step

1Heat oil in a pot. Caramelize onions and add garlic during the last minute of caramelizing the onions. Add tomatoes with their juices,sugar,thyme,salt and pepper. Cook over medium/high heat until almost all liquid evaporates and mixture is reduced to about 2 1/4 cups.
2You can can this recipe, or store in fridge for up to 2 weeks. (it wont last that long!) :)

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