Tomato Jam

Seeds unsprouted still
Barren vines in Autumn chill
Heedless enjoyment

The perfect way to enjoy tomatoes any time of the year.  This is an absolute must-try as the "T" on a BLT.  It might just be your new favorite sandwich!  Also great on burgers and hot dogs.

Tomato Jam

Adapted from Well Done Chef

Ingredients:

2-14.5oz cans diced tomatoes (or equivalent amount chopped & seeded fresh tomatoes)

2 tbsp olive oil

1 tsp Kosher salt

2 tsp minced garlic

2 tbsp grated onion

1/4 cup reserved tomato liquid

1/4 cup brown sugar

1/4 cup red wine vinegar

1/4 tsp ground black pepper

1/8 tsp cayenne

Directions:

1.  Drain the tomatoes well (reserving 1/4 cup of the liquid for later use).

2.  In a small bowl, stir together the reserved tomato liquid, brown sugar, vinegar, black pepper, and cayenne.  Set aside.

3.  Place a large pan or Dutch oven over medium-high heat.  Once hot, add the tomatoes, oil, salt, garlic, and onion.

4.  Cook the tomato mixture, stirring often, until most of the liquid has evaporated and a fond begins to form on the sides of the pan.

5.  Stir the sugar-vinegar mixture into the pot.  Cook, stirring often, until the liquid has reduced and become somewhat syrupy.

6.  Transfer the mixture to a heat-safe bowl to cool to room temperature.  Pulse the mixture in a food processor to break the tomatoes into smaller pieces.

7.  Cover and chill until ready to use.