This is a tomato condiment to crave. With cinnamon and orange zest to give it acidity and depth of flavor, this tomato spread is perfect on sandwiches.
By Sherron Watson
This is a tomato jam to crave. I added cinnamon, orange zest and orange pulp. The orange added a unique citrus flavor profile. I used the tomato jam as a condiment to our grilled cheese sandwiches. The pictures show our favorite, open faced grilled cheese sandwiches.
I found the longer it sat in the refrigerator the more developed the jam became. Although, it did not last that long because I could not stop eating it, maybe four or five days.
- 1½ pounds ripe Roma tomatoes, peeled and coarsely chopped (about 8)
- ½ cup of sugar
- 2 tablespoons fresh squeezed lime juice
- 1 teaspoon fresh grated ginger
- ½ orange, pulp and juice only
- 1 teaspoon orange zest
- 1 teaspoon ground cumin
- ¼-1/2 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 teaspoon salt
- ½ teaspoon red pepper (optional)
- To remove the skin from the tomatoes, bring a pot of water to a boil. Cut an X on the top of each tomato and add to boiling water. After one minute, remove and let cool for a minute or two. The skin should peel easily in your hands. Cut tomatoes into medium sized pieces.
- Add the tomatoes and remaining ingredients to a medium sauce pan. Bring to a boil over medium heat. Stirring often to prevent jam from burning. Once jam has boiled for one minute, reduce heat to a simmer and let jam thicken. Again, stir it every once in a while. The jam should take about an hour to reduce and thicken up.
- Remove from heat, taste and adjust seasonings. Store in refrigerator. Good for two weeks.
Sherron Watson is a writer and photographer. Her passion for food started at a young age while working with her family in their restaurant business. A career in photography gave her the experience she needed to start capturing images of her favorite dishes. This led to the creation of her blog: simply-gourmet.com. She is currently a food writer for Capital Style Magazine in Annapolis, MD.