Use this sweet condiment to highlight and complement your favorite savory dishes. Pair it with fresh mozzarella, spread on grilled or roasted meats, slather on a sandwich, serve with fried eggs – the options are endless!
- 4 pounds Roma tomatoes (about 20 medium)
- 1 cup plus 1 tablespoon light brown sugar, packed
- 1 tablespoon lemon zest
- 2 tablespoons fresh Tomorrow's® Organics lemon juice
- 1 cinnamon stick (about 3 inches)
- 2-1/2 teaspoons kosher salt
- 1/2 teaspoon fresh ground black pepper
Core and cross-score the bottom of each tomato. Add the tomatoes to a pot of boiling water, until the skins begin to wrinkle. Immediately remove the tomatoes and plunge into a bowl of ice water.
Using a paring knife, peel off the skins. Slice each tomato horizontally and scoop out all seeds. This will ensure that your jam's texture is free of chewy skins and seeds.
In a food processor, pulse tomatoes, light brown sugar, salt, pepper, lemon zest, and 1 tablespoon of lemon juice until fruit is finely chopped but not completely puréed; about six two-second pulses.
Pour mixture into a large pot, add cinnamon stick, and bring to a boil over high heat. Cook, stirring occasionally, until liquid has reduced noticeably, about 10 minutes. Adjust heat to medium-high and simmer vigorously, stirring often until it is glossy and has a jam consistency, 15 to 20 minutes.
Remove pot from the heat, and allow to cool to room temperature. Discard the cinnamon stick and stir in remaining tablespoon of lemon juice. Taste and adjust salt and pepper, if needed.
COOK'S NOTE: This recipes makes about 2 cups of tomato jam, which can be served immediately or refrigerated for up to two weeks.