I’ve had versions that are overly sweet and didn’t care much for them. In my opinion, the perfect tomato jam is both sweet and sour. I can’t recall ever seeing tomato jam in stores (although I’ve never really looked). Luckily, it’s not difficult to make but does require about an hour's time (mostly passive). But it’s time well spent because this stuff is delicious.
Tomato Jam with Sun-dried Tomatoes
Makes about 2 cups
- 1 cup oil-packed sun-dried tomatoes, drained and chopped
- 1 shallot, thinly sliced
- 1 clove garlic, minced
- 4 to 5 tbs sugar, to taste
- 14.5 oz can diced tomatoes
- 2 to 3 tbs red wine vinegar
- ½ cup water
- ½ to 1 tsp kosher salt, to taste
- 3 or 4 sprigs thyme (optional)
I like to use this jam for pizza, on top of poached or over-medium eggs, in turkey or roast beef sandwiches, on crostini with a slice of hard sheep’s milk cheese, on the side served with grilled or roasted meats…the possibilities are endless!