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I have been given such a wonderful opportunity, by Rochelle Greayer of Greayer Design Associates and Studio G, to partner with the Harvard Farmers' Market this year. The market, which runs from August 22 to October 31, will feature produce, breads, cheese, meats and handmade goodies from 25 Boston-area vendors. For the next 11 weeks, I will be sharing recipes inspired by these hardworking vendors. You, my faithful blog readers, will be able to enjoy the recipes along with newspaper readers of The Harvard Post and The Bolton Common, who will be directed here (welcome new readers!). So really, it’s win-win for everyone! And for convenience, I have added a recipe index link on the right nav to all the Market Basket recipes.

Can you think of a better way to kick off the season than with tomato jam? No, I didn’t think so. I spread this sweet and tangy jam on garlic and herb toasts, but it would be delicious atop eggs, or even by the spoonful—if that’s your thing!

If you live in the Boston area, visit the market Saturdays, from 9 to 1 at Harvard Middle School. And if you see a camera-happy-blonde-girl drooling over the produce, that’s me!

Tomato Jam with Garlic Herb Toasts
makes 2 pints jam

4 lbs tomatoes, coarsely chopped
1 jalapeno, minced
1 c sugar
1 t salt
1 cinnamon stick
1/2 t cloves
1 T red wine vinegar
juice of 2 limes
1 baguette, sliced thin
2 garlic cloves, peeled
sprig of fresh herbs, chopped (I used thyme)

In a large stock pot, combine tomatoes, jalapeno, sugar, salt, cinnamon stick, cloves, red wine vinegar and lime juice. Turn heat to high, and bring mixture to a boil. Cover, reduce heat to low, and simmer 1 1/2 hours. Uncover, and increase heat to medium. Cook 30 minutes, until much of the liquid has been absorbed, increasing heat at end if necessary. Set aside to cool.

Place baguette slices on a baking sheet, and broil 2-3 minutes, until golden brown. Rub with garlic and sprinkle with fresh herbs. Spread with warm tomato jam.

Store jam in an air-tight container in the refrigerator for up to 1 week.