INGREDIENTS
1½ cups chopped, seeded tomatoes (about 1 to 2 large heirloom tomatoes or 10 to 15 cherry or sunburst tomatoes)
1 clove garlic, crushed and finely minced
¼ cup brown sugar
2 Tbsp. balsamic vinegar
2 Tbsp. water
? tsp. crushed red pepper flakes
PREPARATION
• In a medium saucepan over medium heat, combine all ingredients and bring to a boil, stirring occasionally with a wooden spoon until tomatoes start to break down, 5 to 7 minutes.
• Reduce the heat to low and simmer, stirring every 15 minutes until the jam begins to thicken. This can take 30 minutes to 1 hour, depending on the amount of liquid in the tomatoes. Remove from heat and let cool to room temperature.
• Tomato jam will keep, covered and refrigerated, up to 2 weeks.
This article appears in August 2015.