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Tomato Jam

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I made a batch of Bittman's tomato jam after picking up some really nice romas at the market on Sunday. The stuff is quite good; spicy though a bit sweeter than I would have probably opted for had I know.

My question is... what do you pair this stuff with? It's fine on a slice of bread but I can't think of a single thing to combine with it.

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With that combination of flavours, I'd be tempted to use it as a chutney with rice. Might be good with cheese and crackers too.

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I, too, found Bittman's jam too sweet but have made another tomato jam recipe in the past and served it with a grilled pork tenderloin.

Bittman's has potential but definitely needs some adjusting to be less sweet.

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I have had excellent results by combining tomato with apple juice (I make my own with very tart apples, cooked and strained as I would for apple jelly) and a small amount of rocoto pepper.

(Also know as Manzano peppers, the ones with the black seeds - they can be quite hot so I do not use a lot.)

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I had a bag full of tomatoes that I was contemplating making tomato jam with the other week, but then I had the same thought - what would I do with it? So I ended up making tomato soup with them.

It sounds like it would be nice with an omelette; or on the side of a steak frites. Served on toasted baguette with fried onions and melted cheese as a sandwich? Layered on a tuna melt? Slathered on burgers?

Or, if it's really sweet, why not with vanilla ice cream? Tomatoes are a fruit, after all. :biggrin:

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The tomato jam goes nicely with grilled salmon & halibut.

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It goes well with goat cheese--fill some small tart shells or pastry cases. Also good on a baked potato!

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I have used it as a kind of glaze for skillet cooked thick-cut pork chops. We seared then painted on the tomato jam and put inot a hot oven till done. We did use some mustard to cut the sweetness.

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I think on buttered toast. My gran used to make it and that is how we loved it. My mom like it on top of swiss cheese-on toast.

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we go to a cafe where they make these terrific burgers and they make a tomato chutney which they use as a topping.

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It goes well with goat cheese--fill some small tart shells or pastry cases.  Also good on a baked potato!

This was right on! I made a snack of chevre, tomato jam, and red chili on some turkish flatbread. Really good combination! The acidity and funk of the cheese counteracts the sweetness very well.

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I've made tomato chutney and homemade catsup and both went well with cheeses, cream cheese, and with any sort of meats. Mix it in to a meatloaf and then pour it on top before baking, it's very good that way.

I used to make this "chili sauce" from my family cookbook and can it. My kids love it. I don't know why they called it chili sauce, since it's closer to chutney.

http://www.maystar.org/Cookbook/Canning.htm#CHILI%20SAUCE

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After thinking about this discussion, I decided to prepare a batch.

I came across a mention of this interesting recipe in another (non food-related) forum.

It is slightly different than others I have tried (also contains bourbon).

I cooked it last night, jarred it up and left them overnight.

I opened a jar and tried it on a toasted onion bagel with cream cheese (just a dab of CC) and it is very tasty.

It is not as spicy as my old recipe and I think might be more acceptable to people who don't care for spicy stuff.

It did not set up as firm as some of the others I have made but is perfect for spooning and spreading.

It will go into my "keeper" recipe list.

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So I made some Tomato Jam: Using Garden Roasted Tomato, caramelized onion w/Thyme, confit garlic, Salt and Pepper ..I added a bit a balsamic Vinegar too!!

7754375114_e9fa85e53d_b.jpg

Now for another BLT

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Just had a smoked beef tenderloin served with a spicy tomato jam at Beast Restaurant in Portland...great combo.

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