Like Ketchup...Only Better

The MacNaughton tomato garden is in full production. We have been living on fresh salsa, BLTs and Caprese salad for a few weeks now and it's getting challenging to think of new things to make with all of these tomatoes. Don't say sauce because the fam ONLY likes Ragu from the jar. Yup, sad to say but true.

So what's on the menu today? Tomato Jam! Weird right???? I saw this on the Food Network and it looked Yummo! And guess what ? It is!

4 pounds of tomatoes. I only peeled the skins off the larger ones. You know, by x-ing the skins, boil for a few minutes and then the ice bath. The rest, it seemed like too much work for all those small tomatoes.

The recipe called for an onion but I had about 1/4 of one so I used shallots instead. They are sort of oniony.

I had some jalapenos. Can't go wrong with some added heat.

Chop everything, cook it down for about 3 hours until it gets thick. Process in a water bath if you want to preserve it. I had enough for 3 jars and then some extra so did that too.

• 4 pounds plum tomatoes, or other tomato varieties such as grape or cherry
• 1 cup chopped fresh basil
• 1 cup sweet onion such as Vidalia, chopped
• ½ cup brown sugar
• 1 ½ cups granulated sugar
• 1 teaspoon salt
• ½ teaspoon coriander
• ¼ teaspoon cumin
• 1/8 cup cider vinegar
• 1/8 cup balsamic vinegar
• Juice of one lemon

It's super good on crackers. I'm going to use it on chicken tonight with some oven fries.

Maybe with some baked Brie for book club tomorrow.

Eat up! It's the BOMB! My new favorite condiment.

It is what it is...
Namaste