#comdiments

[a-good-darren]

It's a VERY plain salami sandwich. Its literally just white bread and salami, no comdiment

Darren hugged her from behind

@a-good-darren

GAH!

*pushes him away*

[eat2fingers]

W H O 'S • T H E • D A D D Y? ✌️ - Looking for the perfect #Fathersday gift? We'll look no further! - Get the Daddy of all condiments with 2 Fingers range of Chunky Tartare Sauces - #FathersDayGifts #FoodieGifts #JustEat2Fingers #FoodieFathersDay #TartareSauce #ChunkyTartareSauce #Comdiments #condimentsarelife #Artisan #SmallBatch (at London, Unιted Kingdom) https://www.instagram.com/p/CezYAqcIkV5/?igshid=NGJjMDIxMWI=

[mokerjan]

the way, to prosperity

[screaminonionz]

Alessandra and I had so much fun at the @adamsfairacrefarms Poughkeepsie Food Show!. . Thanks to the many customer we had the. Han was to meet as well as to the hard working Adams team that never stopped checking if we needed anything, brought us water and even a special cup of hot chocolate for a little girl I know. You made the day a really special day. . You can pick up Screamin’ Onionz at Adams Poughkeepsie in aisle 1. . . . . #screaminonionz #onionzon #adamsfairacrefarms #adamsfairacrefarmspoughkeepsie #gardenshow #shoplocal #teamwork #familyfun #poughkeepsie #hudsonvalley #dutchesscounty #comdiments #hotsauce (at Adams Fairacre Farms, Inc.) https://www.instagram.com/p/B9hKjYzB5n1/?igshid=1ftgrp3y4ks6b

[karmagotme]

Prompt I wish I was more talented enough to deal with, but I'll give it a shot: Aliens being confused when humans name their non-human house creatures after Things, especially Edible Things.

"Karvon, come meet the love of my life!" The human known as Steve picked up a small, orange, four-legged thing that had been rubbing itself against Steve's leg. "This is Barbecue Sauce. Isn't she the sweetest?" he asked as he cuddled the thing and kissed its apparently fuzzy cheek, causing the creature to suddenly emit a low rumbling sound, like the engine of a brand new Tribonet Cruiser.

Karvon stared at the pair, feeling all the more bewildered. The research that had been conducted on the care and feeding of a human flickered through his mind; he was certain that Barbecue Sauce had been listed under what the humans called a Condiment and not an Animal. Specifically, a brown, thick substance that spiralled either onto food or next to it.

Karvon's four stalk eyes quickly scanned the living quarters for any plastic receptacles large enough to contain and squeeze out creatures but to no avail.

"She's my little princess," Steve continued, pushing the the possible-comdiment's ears down. "I did have a dog, his name was Steak, but I lost him last year. It was so sudden. Now, I guess I spoil BBQ a bit, but I want her to know she's loved, you know? I hope Steak knew. I love Steak." The humans head drooped like his conversational tone; Karvon was getting used to human emotion reading and could tell this was sadness, so he waved his stalks in sympathy, even though Steve had his eyes on the floor. "I love BBQ just as much, obviously." Steve suddenly seemed to change his outward feelings as he held Barbecue Sauce out from him, under its frontal limbs. "I wuv you so much I could just eat you up! Yes I could!"

The remembrance of having seen a creature called a dog appeared to Karvon, conflicting with the information of Steak being a human food that came from a not-dog creature. Perhaps Steak came from not just the large, black and white thing but also from the smaller, light-brown and incessantly loud dog that he had had the misfortune of meeting upon his arrival to the planet. Small Steak could be a human delicacy, if the rumour of humans valuing smaller food more was to be true. Was the value based on how much love a human expressed for their living food before it was prepared for consumption? Was that the reason a human would often share its dwelling with other particular life forms?

As Karvon looked into the slow-blinking brown eyes of the orange-coloured Barbecue Sauce, he decided that this new intel could be worth studying.

[legobatjoker]

me not having had musturd reminded me that that i have also not had kethchup... i might try mustard one day now that i have had ur recomendation but i will never have ketchup even tho i do love tomatoes bx i jus canot have it my brain wont let me #autism but i am kinda intriged by mustard now... i think the only common condiment i have had is mayo actually my tohught on mayo is that i like it its good :] .. idk waat the point if this ask was 😭 um wgat r ur thoughts on different comdiment mx FDKDGFJD

ranking condiments time

1. bbq sauce - my beloved

2. mustard - she’s just quite good… dijon and honey are quite different from but both good for their own situations. dijon is more of a grumpy grandpa, honey is like ketchup’s bestie

3. mayo - maybe she’s boring but she is useful and perfect when she’s needed…. sandwhich? egg substitute in chocolate cake? thank u mayo

4. ketchup - it kinda hurts my tongue. i’ve never known why this is. sometimes i still like her tho

[decodamalion]

Grape: How many blogs do you follow?

49

Umber: Do you brush your teeth before you eat?

Only before breakfast. I brush my teeth after dinner, too.

Chestnut: Type of phone you have?

Samsung S10e

Prussian Blue: What's your first choice at a vending machine?

Either a sprite or fanta when it comes to a drink or lays lightly salted chips or salt and vinegar lays.

Aquamarine: Beach or Pool?

Beach because surfung and pool because there's no sand.

Brass: Least favourite comdiment?

Mayonnaise. I hate mayo so much.

Mustard: How much sugar in your tea or coffee?

No sugar in my tea, also no milk. All the milk and sugar in my coffee because I hate coffee.

Silver: Ever broken a bone?

Yes actually:

Broke my fourth Meta carpel a little over a year ago.

Rose: Favourite scent on a person?

My mom's apple purfume is my second favourite smell.

Charcoal: Have you ever been camping?

Does a field trip count? I haven't been camping with my family.

Claret: Do you play an instrument? Do you want to learn to play any?

I don't, but I would love to start playing piano or like violin.

Copper: Gold or silver jewelry?

Gold all the way.

Cream: Any piercings or tattoos? Do you want any?

I have one piercing in my left earlobe and I want 2 more in that same ear. I want like 5 or 6 tatoos. If you'd like to know where and what, I'd be happy to answer another ask!

Salmon: How many pairs of sunglasses do you own?

Currently none. I'm hoping to get a pair on my birthday.

Ebony: Would you ever want to play a game?

That depends, what game is it? Minecraft? Yes. Minecraft roleplay? Double yes. Horror games? Abso-fucking-lutely not.

Red: Describe your favorite shirt

Magenta-Violet flowy tank top with "bondai beach" written in white.

Orange: If you could, would you change your eye colour? Why? To what colour, if so?

No. Not a chance. I adore my lovely green eyes. They're complicated and pretty.

Yellow: Name of an artist you think is unappreciated

@jjumppy @pencil-prince

Green: Do you have a favorite flower?

Rose and lavender

Blue: Preferred type of weather?

Slightly cloudy warm day.

[anthrotrain]

All ur favorite comdiments mixed together to form the Kongdiment

[eat2fingers]

W H O 'S • T H E • D A D D Y? ✌️ - Looking for the perfect #Fathersday gift? We'll look no further! - Get the Daddy of all condiments with 2 Fingers range of Chunky Tartare Sauces - #FathersDayGifts #FoodieGifts #JustEat2Fingers #FoodieFathersDay #TartareSauce #ChunkyTartareSauce #Comdiments #condimentsarelife #Artisan #SmallBatch (at London, Unιted Kingdom) https://www.instagram.com/p/CezXJ5Lo35B/?igshid=NGJjMDIxMWI=

[ladystylestores]

Tomato Jam | The Recipe Critic

This Easy Tomato Jam is the perfect condiment to slather on toast, sandwiches, and everything in between. All you have to do is throw everything in a pot, let it simmer, and you’re done.

It’s tomato season! For more awesome ways to use fresh tomato, check out this Chilled Cucumber Tomato Salad, this One Pot Fresh Tomato Pasta, and this Caprese Sandwich with Basil.

Homemade Tomato Jam

If there’s anything you do with all those leftover tomatoes this summer, make this tomato jam! It’s the perfect combination of sweet and savory, and goes with pretty much anything. We love to slather it on toast with a runny fried egg, snuggle it into plain turkey sandwiches, and serve it alongside grilled chicken.

Bonus? It’s a virtually fool-proof, hand-free recipe. All you have to do is throw everything in a pot and let it do its thing until the tomatoes break down and are perfectly jammy and sweet.

Ingredients in Tomato Jam:

Tomatoes. If you have a ton of leftover heirloom tomatoes you need to get rid of, of course you can use those, but tomato jam is best purposed for those less sweet Roma tomatoes.

Vinegar. Ever jam needs a little bit of acid, and while you could use pretty much any vinegar you have on hand, we went with apple cider vinegar. It has the perfect amount of sweet and acidic flavor, plus it’s super affordable.

Lemon. To me, lemon and tomato go hand in hand, so we add just a little bit in addition to the apple cider vinegar.

Onion and garlic. You won’t always find onion and garlic in a tomato jam recipe, but I really like the extra flavor and texture they both add to the tomato jam.

Spices. For a smoky, warm flavor, we add both ground cinnamon and ground cumin. Just enough to add a little bit of flavor, but not enough for it to be singled out.

Sugar. Another really important ingredient in our tomato jam. Sugar of course, adds sweetness to the tomato jam, but it’s also necessary to balance out all the acid in the tomatoes, vinegar, and lemon juice.

Let’s Make Some Jam!

Guys. This is SO easy. Here’s how it goes down.

Chop the tomatoes. You’ll want to take out the core of each tomato, but leave the seeds and skin.

Add tomatoes, vinegar, lemon juice, sugar, spices, salt, onion, and garlic to a large pot. Stir.

Bring the mixture to a boil, and reduce to a simmer.

Cook until jammy and sweet and savory and delicious!

Substitutions, Tips and Tricks for Recipe Success:

While our recipe does call for Roma tomatoes, if you have leftover tomatoes, then by all means, use what you have!

If you only have apple cider vinegar or lemon juice, you can use one or the other.

Apple cider vinegar can be swapped out for white wine vinegar or sherry vinegar.

Stir frequently to prevent the tomatoes from burning or sticking.

Season properly! In addition to the teaspoon of salt the recipe calls for, you will also have to adjust to your taste. I like things on the saltier side, so I always end up adding a half teaspoon or so more.

Uses for Tomato Jam:

Spread whole-grain toast with whipped ricotta cheese and tomato jam

Spoon tomato jam on top of brie and bake in a 375-degree oven until brie is melted, about 15 minutes.

Spoon tomato jam on top of burrata cheese and serve with toasted crostini.

Slather tomato jam on whole-wheat bread with Boursin cheese and thick-cut roasted turkey.

Serve alongside scrambled eggs and toast.

Making Tomato Jam with Pectin:

If you want a more jell-like texture, you can add a tablespoon of pectin to the mixture. Boil for 1-2 minutes and then let cool.

What to Serve with Jam:

Tomato Jam

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Author Nicole Leggio

Servings 1 cup jam

This Easy Tomato Jam is the perfect comdiment to slather on toast, sandwiches, and everything in between. All you have to do is throw everything in a pot, let it simmer, and you’re done.

2 lbs roma tomatoes, cored and chopped

1/2 cup packed brown sugar

2 tbsp apple cider vinegar

1 tbsp lemon juice

1/2 medium onion, chopped

1 large garlic clove, minced

1/2 tsp ground cinnamon

1/4 tsp ground cumin

1 tsp kosher salt

Add all ingredients to a large stock pot. Heat over medium-high. Cook until the tomatoes start to break down, after about 10 minutes. Stir occassionally.

Once the tomatoes come to a boil, reduce to a low simmer and cook for another one and half to two hours, stirring occassionally, until no liquid remains and the texture is jam-like.

Season to taste with salt and pepper. Cool completely and store in an airtight container.

Nutrition Facts

Tomato Jam

Amount Per Serving (1 cup)

Calories 459 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g5%

Sodium 2362mg98%

Potassium 227mg6%

Carbohydrates 117g39%

Fiber 2g8%

Sugar 110g122%

Protein 1g2%

Vitamin C 11mg13%

Calcium 117mg12%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Source link

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from World Wide News https://ift.tt/3jZ0ILY

[easyfoodnetwork]

Tomato Jam

This Easy Tomato Jam is the perfect condiment to slather on toast, sandwiches, and everything in between. All you have to do is throw everything in a pot, let it simmer, and you’re done.

It’s tomato season! For more awesome ways to use fresh tomato, check out this Chilled Cucumber Tomato Salad, this One Pot Fresh Tomato Pasta, and this Caprese Sandwich with Basil.

Homemade Tomato Jam

If there’s anything you do with all those leftover tomatoes this summer, make this tomato jam! It’s the perfect combination of sweet and savory, and goes with pretty much anything. We love to slather it on toast with a runny fried egg, snuggle it into plain turkey sandwiches, and serve it alongside grilled chicken.

Bonus? It’s a virtually fool-proof, hand-free recipe. All you have to do is throw everything in a pot and let it do its thing until the tomatoes break down and are perfectly jammy and sweet.

Ingredients in Tomato Jam:

Tomatoes. If you have a ton of leftover heirloom tomatoes you need to get rid of, of course you can use those, but tomato jam is best purposed for those less sweet Roma tomatoes.

Vinegar. Ever jam needs a little bit of acid, and while you could use pretty much any vinegar you have on hand, we went with apple cider vinegar. It has the perfect amount of sweet and acidic flavor, plus it’s super affordable.

Lemon. To me, lemon and tomato go hand in hand, so we add just a little bit in addition to the apple cider vinegar.

Onion and garlic. You won’t always find onion and garlic in a tomato jam recipe, but I really like the extra flavor and texture they both add to the tomato jam.

Spices. For a smoky, warm flavor, we add both ground cinnamon and ground cumin. Just enough to add a little bit of flavor, but not enough for it to be singled out.

Sugar. Another really important ingredient in our tomato jam. Sugar of course, adds sweetness to the tomato jam, but it’s also necessary to balance out all the acid in the tomatoes, vinegar, and lemon juice.

Let’s Make Some Jam!

Guys. This is SO easy. Here’s how it goes down.

Chop the tomatoes. You’ll want to take out the core of each tomato, but leave the seeds and skin.

Add tomatoes, vinegar, lemon juice, sugar, spices, salt, onion, and garlic to a large pot. Stir.

Bring the mixture to a boil, and reduce to a simmer.

Cook until jammy and sweet and savory and delicious!

Substitutions, Tips and Tricks for Recipe Success:

While our recipe does call for Roma tomatoes, if you have leftover tomatoes, then by all means, use what you have!

If you only have apple cider vinegar or lemon juice, you can use one or the other.

Apple cider vinegar can be swapped out for white wine vinegar or sherry vinegar.

Stir frequently to prevent the tomatoes from burning or sticking.

Season properly! In addition to the teaspoon of salt the recipe calls for, you will also have to adjust to your taste. I like things on the saltier side, so I always end up adding a half teaspoon or so more.

Uses for Tomato Jam:

Spread whole-grain toast with whipped ricotta cheese and tomato jam

Spoon tomato jam on top of brie and bake in a 375-degree oven until brie is melted, about 15 minutes.

Spoon tomato jam on top of burrata cheese and serve with toasted crostini.

Slather tomato jam on whole-wheat bread with Boursin cheese and thick-cut roasted turkey.

Serve alongside scrambled eggs and toast.

Making Tomato Jam with Pectin:

If you want a more jell-like texture, you can add a tablespoon of pectin to the mixture. Boil for 1-2 minutes and then let cool.

What to Serve with Jam:

Grilled Lemon Chicken

Garlic Brown Sugar Salmon

Honey Chipotle Pork Roast

Print

Tomato Jam

This Easy Tomato Jam is the perfect comdiment to slather on toast, sandwiches, and everything in between. All you have to do is throw everything in a pot, let it simmer, and you're done.

Course Sauce

Cuisine American

Keyword jam, savory jam, tomato jam

Prep Time 10 minutes

Cook Time 2 hours

0 minutes

Total Time 2 hours 10 minutes

Servings 1 cup jam

Calories 459kcal

Author Nicole Leggio

Cost $10

Equipment

Large pot

Ingredients

2 lbs roma tomatoes, cored and chopped

1/2 cup packed brown sugar

2 tbsp apple cider vinegar

1 tbsp lemon juice

1/2 medium onion, chopped

1 large garlic clove, minced

1/2 tsp ground cinnamon

1/4 tsp ground cumin

1 tsp kosher salt

Instructions

Add all ingredients to a large stock pot. Heat over medium-high. Cook until the tomatoes start to break down, after about 10 minutes. Stir occassionally.

Once the tomatoes come to a boil, reduce to a low simmer and cook for another one and half to two hours, stirring occassionally, until no liquid remains and the texture is jam-like.

Season to taste with salt and pepper. Cool completely and store in an airtight container.

Nutrition

Serving: 1cup | Calories: 459kcal | Carbohydrates: 117g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2362mg | Potassium: 227mg | Fiber: 2g | Sugar: 110g | Vitamin C: 11mg | Calcium: 117mg | Iron: 1mg

from The Recipe Critic https://ift.tt/3jTvqGl https://ift.tt/2P8qAqL

This Easy Tomato Jam is the perfect condiment to slather on toast, sandwiches, and everything in between. All you have to do is throw everything in a pot, let it simmer, and you’re done.

It’s tomato season! For more awesome ways to use fresh tomato, check out this Chilled Cucumber Tomato Salad, this One Pot Fresh Tomato Pasta, and this Caprese Sandwich with Basil.

Homemade Tomato Jam

If there’s anything you do with all those leftover tomatoes this summer, make this tomato jam! It’s the perfect combination of sweet and savory, and goes with pretty much anything. We love to slather it on toast with a runny fried egg, snuggle it into plain turkey sandwiches, and serve it alongside grilled chicken.

Bonus? It’s a virtually fool-proof, hand-free recipe. All you have to do is throw everything in a pot and let it do its thing until the tomatoes break down and are perfectly jammy and sweet.

Ingredients in Tomato Jam:

Tomatoes. If you have a ton of leftover heirloom tomatoes you need to get rid of, of course you can use those, but tomato jam is best purposed for those less sweet Roma tomatoes.

Vinegar. Ever jam needs a little bit of acid, and while you could use pretty much any vinegar you have on hand, we went with apple cider vinegar. It has the perfect amount of sweet and acidic flavor, plus it’s super affordable.

Lemon. To me, lemon and tomato go hand in hand, so we add just a little bit in addition to the apple cider vinegar.

Onion and garlic. You won’t always find onion and garlic in a tomato jam recipe, but I really like the extra flavor and texture they both add to the tomato jam.

Spices. For a smoky, warm flavor, we add both ground cinnamon and ground cumin. Just enough to add a little bit of flavor, but not enough for it to be singled out.

Sugar. Another really important ingredient in our tomato jam. Sugar of course, adds sweetness to the tomato jam, but it’s also necessary to balance out all the acid in the tomatoes, vinegar, and lemon juice.

Let’s Make Some Jam!

Guys. This is SO easy. Here’s how it goes down.

Chop the tomatoes. You’ll want to take out the core of each tomato, but leave the seeds and skin.

Add tomatoes, vinegar, lemon juice, sugar, spices, salt, onion, and garlic to a large pot. Stir.

Bring the mixture to a boil, and reduce to a simmer.

Cook until jammy and sweet and savory and delicious!

Substitutions, Tips and Tricks for Recipe Success:

While our recipe does call for Roma tomatoes, if you have leftover tomatoes, then by all means, use what you have!

If you only have apple cider vinegar or lemon juice, you can use one or the other.

Apple cider vinegar can be swapped out for white wine vinegar or sherry vinegar.

Stir frequently to prevent the tomatoes from burning or sticking.

Season properly! In addition to the teaspoon of salt the recipe calls for, you will also have to adjust to your taste. I like things on the saltier side, so I always end up adding a half teaspoon or so more.

Uses for Tomato Jam:

Spread whole-grain toast with whipped ricotta cheese and tomato jam

Spoon tomato jam on top of brie and bake in a 375-degree oven until brie is melted, about 15 minutes.

Spoon tomato jam on top of burrata cheese and serve with toasted crostini.

Slather tomato jam on whole-wheat bread with Boursin cheese and thick-cut roasted turkey.

Serve alongside scrambled eggs and toast.

Making Tomato Jam with Pectin:

If you want a more jell-like texture, you can add a tablespoon of pectin to the mixture. Boil for 1-2 minutes and then let cool.

What to Serve with Jam:

Grilled Lemon Chicken

Garlic Brown Sugar Salmon

Honey Chipotle Pork Roast

Print

Tomato Jam

This Easy Tomato Jam is the perfect comdiment to slather on toast, sandwiches, and everything in between. All you have to do is throw everything in a pot, let it simmer, and you're done.

Course Sauce

Cuisine American

Keyword jam, savory jam, tomato jam

Prep Time 10 minutes

Cook Time 2 hours

0 minutes

Total Time 2 hours 10 minutes

Servings 1 cup jam

Calories 459kcal

Author Nicole Leggio

Cost $10

Equipment

Large pot

Ingredients

2 lbs roma tomatoes, cored and chopped

1/2 cup packed brown sugar

2 tbsp apple cider vinegar

1 tbsp lemon juice

1/2 medium onion, chopped

1 large garlic clove, minced

1/2 tsp ground cinnamon

1/4 tsp ground cumin

1 tsp kosher salt

Instructions

Add all ingredients to a large stock pot. Heat over medium-high. Cook until the tomatoes start to break down, after about 10 minutes. Stir occassionally.

Once the tomatoes come to a boil, reduce to a low simmer and cook for another one and half to two hours, stirring occassionally, until no liquid remains and the texture is jam-like.

Season to taste with salt and pepper. Cool completely and store in an airtight container.

Nutrition

Serving: 1cup | Calories: 459kcal | Carbohydrates: 117g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2362mg | Potassium: 227mg | Fiber: 2g | Sugar: 110g | Vitamin C: 11mg | Calcium: 117mg | Iron: 1mg

from The Recipe Critic https://ift.tt/3jTvqGl via Blogger https://ift.tt/39Gxb50

[gallusrostromegalus]

I mean my depression is pretty awful right now too, which is the other reason I didn’t feel like cooking.

But! An Apple is something you don’t have to cook either, and if it’s safe for you to handle knives, you can cut it up and go full Ratatouille on this bitch for not much more effort. Heck, if you’ve got the budget for it, go nuts and dry some balsalmic vinegar or chutney or Hot Sauce (really, fance cheese and hot sauce is a good combo.  Fance cheese, An Fruit and Hot Suace id GREAT).  If you’re a meat-eating person, cured meats also don’t need to be cooked and go great with this.

Humans have been doing this “I Don’t Feel Like Cooking” kind of meal forever, and if you wanna be real fancy, you can call it a charcuterie board* and serve it at parties and impress your friends and neighbors and maybe even your mother-in-law!

Also, you will have eaten An Fruit, for which you innards will be grateful.

For me, making “Basic Chore Of Shoving Calories Into An Unwilling Vessel” into “An Art Project I Can Show To Friends” helps motivate me to actually fucking eat something really well. If that feels like too many expectations, you can also turn food into “Flavor Science Expiriment” or “Using Up Comdiments Game” or “I Actually Have A Nice Thing, So I’m Going To Eat It While Watching Netflix In My Jammies Becuase Sometimes Ya Gotta Make It A Special Occasion” or whatever the fuck else weird justification/game/context helps you put calories in your foodhole.

Or just eat your block of cheese and fuck the haters because societal expectations are dumb and you’re a good person who is worth keeping alive and you go eat that cheese.

*Some of the europeans might have standards about what actually goes on a  charcuterie board, like actual charcuteries/certain types of cured meats, but this blog already subscribes to Radical Sandwich Anarchy so but whatever you damn want on your Summer Depression Food Board becuase the real important thing here is that you take care of yourself and if you can find a way to make eating fun again, that’s fucking awesome.

Tonight’s dinner is a cheese and apple sampler with ice water because it’s hotter than Satan’s own asshole out here and the $4 and under cheese basket had good stuff. From the top- Irish cheddar and Pacific rose apple, aged goat cheese and ambrosia apple, young manchego and a granny Smith apple. Paired with ice water for me and Chardonnay for parents.

[dangawwslick]

practice safe eating, use a condiment. LOLOLOL!

[eat2fingers]

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[easyfoodnetwork]

This Easy Tomato Jam is the perfect condiment to slather on toast, sandwiches, and everything in between. All you have to do is throw everything in a pot, let it simmer, and you’re done. It’s tomato season! For more awesome ways to use fresh tomato, check out this Chilled Cucumber Tomato Salad, this One Pot Fresh Tomato Pasta, and this Caprese Sandwich with Basil. Homemade Tomato Jam If there’s anything you do with all those leftover tomatoes this summer, make this tomato jam! It’s the perfect combination of sweet and savory, and goes with pretty much anything. We love to slather it on toast with a runny fried egg, snuggle it into plain turkey sandwiches, and serve it alongside grilled chicken. Bonus? It’s a virtually fool-proof, hand-free recipe. All you have to do is throw everything in a pot and let it do its thing until the tomatoes break down and are perfectly jammy and sweet. Ingredients in Tomato Jam: Tomatoes. If you have a ton of leftover heirloom tomatoes you need to get rid of, of course you can use those, but tomato jam is best purposed for those less sweet Roma tomatoes. Vinegar. Ever jam needs a little bit of acid, and while you could use pretty much any vinegar you have on hand, we went with apple cider vinegar. It has the perfect amount of sweet and acidic flavor, plus it’s super affordable. Lemon. To me, lemon and tomato go hand in hand, so we add just a little bit in addition to the apple cider vinegar. Onion and garlic. You won’t always find onion and garlic in a tomato jam recipe, but I really like the extra flavor and texture they both add to the tomato jam. Spices. For a smoky, warm flavor, we add both ground cinnamon and ground cumin. Just enough to add a little bit of flavor, but not enough for it to be singled out. Sugar. Another really important ingredient in our tomato jam. Sugar of course, adds sweetness to the tomato jam, but it’s also necessary to balance out all the acid in the tomatoes, vinegar, and lemon juice. Let’s Make Some Jam! Guys. This is SO easy. Here’s how it goes down. Chop the tomatoes. You’ll want to take out the core of each tomato, but leave the seeds and skin. Add tomatoes, vinegar, lemon juice, sugar, spices, salt, onion, and garlic to a large pot. Stir. Bring the mixture to a boil, and reduce to a simmer. Cook until jammy and sweet and savory and delicious! Substitutions, Tips and Tricks for Recipe Success: While our recipe does call for Roma tomatoes, if you have leftover tomatoes, then by all means, use what you have! If you only have apple cider vinegar or lemon juice, you can use one or the other. Apple cider vinegar can be swapped out for white wine vinegar or sherry vinegar. Stir frequently to prevent the tomatoes from burning or sticking. Season properly! In addition to the teaspoon of salt the recipe calls for, you will also have to adjust to your taste. I like things on the saltier side, so I always end up adding a half teaspoon or so more. Uses for Tomato Jam: Spread whole-grain toast with whipped ricotta cheese and tomato jam Spoon tomato jam on top of brie and bake in a 375-degree oven until brie is melted, about 15 minutes. Spoon tomato jam on top of burrata cheese and serve with toasted crostini. Slather tomato jam on whole-wheat bread with Boursin cheese and thick-cut roasted turkey. Serve alongside scrambled eggs and toast. Making Tomato Jam with Pectin: If you want a more jell-like texture, you can add a tablespoon of pectin to the mixture. Boil for 1-2 minutes and then let cool. What to Serve with Jam: Grilled Lemon Chicken Garlic Brown Sugar Salmon Honey Chipotle Pork Roast Print Tomato Jam This Easy Tomato Jam is the perfect comdiment to slather on toast, sandwiches, and everything in between. All you have to do is throw everything in a pot, let it simmer, and you're done. Course Sauce Cuisine American Keyword jam, savory jam, tomato jam Prep Time 10 minutes Cook Time 2 hours 0 minutes Total Time 2 hours 10 minutes Servings 1 cup jam Calories 459kcal Author Nicole Leggio Cost $10 Equipment Large pot Ingredients 2 lbs roma tomatoes, cored and chopped 1/2 cup packed brown sugar 2 tbsp apple cider vinegar 1 tbsp lemon juice 1/2 medium onion, chopped 1 large garlic clove, minced 1/2 tsp ground cinnamon 1/4 tsp ground cumin 1 tsp kosher salt Instructions Add all ingredients to a large stock pot. Heat over medium-high. Cook until the tomatoes start to break down, after about 10 minutes. Stir occassionally. Once the tomatoes come to a boil, reduce to a low simmer and cook for another one and half to two hours, stirring occassionally, until no liquid remains and the texture is jam-like. Season to taste with salt and pepper. Cool completely and store in an airtight container. Nutrition Serving: 1cup | Calories: 459kcal | Carbohydrates: 117g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2362mg | Potassium: 227mg | Fiber: 2g | Sugar: 110g | Vitamin C: 11mg | Calcium: 117mg | Iron: 1mg from The Recipe Critic https://ift.tt/3jTvqGl

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