So, you know when you go to Costco and get that HUGE clamshell of cherry tomatoes, and you tell yourself – Oh! I’ll eat all of them. They look so good! I’ll have some every day!
Only a week later they look like this?
What to do, what to do? Soooo many cherry tomatoes. Some a little on the sad side. Well at our house, that means cherry tomato jam.
This stuff is like grown-up ketchup – it goes on everything. On a sliced baquette with some goat cheese. On a pork chop. On a ham and cheese scone. On a bacon sandwich. Everything, I tells ya.
I make mine with the toms, some grated onion and sliced shallot, thyme, sugar, balsamic vinegar, worcestershire, garlic and olive oil.
Since these were M-O-M cherry tomatoes, and most likely not organic, I gave them two good washes with soapy hot vinegar water.
Anybody with a split skin, I tossed. (Hello? Hot soapy vinegar water?) Next, slice the toms in half. These aren’t cranberries – they don’t automatically pop when they’re done. Trust me, I’ve tried. You get stuck trying to mash them at the end and it’s a pain. Plus, this way you can inspect each one.
Throw them in the pot and simmer on low for a couple hours. I actually wound up having to add some tomato paste to mine. It *is*January, they weren’t exactly chock full of tasty tomato-loids.
You can can it at this point. Or freeze it. Or just toss it in the fridge for up to a few weeks. I’ve been known to make a mini batch of these when I’ve got a partial pint mummifying on the counter.
I tried to use less sugar this time, and it did not set up – it’s like a thick tomato jam sauce type thing. But still *very* tasty. Just not as pretty. And, unfortunately, I’ve promised some to friends so hello, cooking shame. Haven’t seen you in like…a day.
Alright – moral of the story? Never throw away ageing cherry tomatoes again!
- 4 pints cherry tomatoes (about 1.25 #), superwashed and halved
- 2 c. sugar *
- 2 c. water
- 2 Tbsp tomato paste
- 1/3 c. grated onion
- 1 medium shallot, sliced in to thin rings
- 3 cloves garlic, minced
- 1/4 c. (4 glugs) of good olive oil
- 1 Tbsp. wocestershire sauce (you know you can get anchovy-free vegetarian sauce, right?)
- 1/8 c. balsamic vinegar
- Wash and halve the toms.
- Throw everything in a large pot and simmer on low for two or so hours.
- Can it or freeze it.
- This made seven half-pints.
- You may want to add a touch more balsamic if you are freezing. Because I canned mine, I put two teaspoons of cider vinegar in each jar before filling it.
- You should double the sugar if you'd like a more jam-like consistency.