Wednesday, July 28, 2010

Tomato Jam

I don't think anyone would disagree that one of summer's most generous gifts comes in the form of homegrown vine ripened tomatoes. A healthy harvest of plump, brightly colored, sweet and juicy tomatoes is just about as great a reward that any home gardener could wish for. Alas, as wonderful as the bounty of the tomato vine is, the harsh reality is that it is a fleeting reward. Aside from canning and freezing homegrown tomatoes, one of the tastiest ways I've found to preserve this fine summer fruit is to put up a few jars of tomato jam. My favorite version is Mark Bittman's recipe that he shared in his August 8, 2008 New York Times Dining & Wine column. This stuff is amazing on hot buttered biscuits, crusty toasted artisan bread, or as a topping for goat cheese or a wheel of gooey brie.

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