8.20.2009

Market Basket: Tomato Jam with Garlic Herb Toasts



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 Elementary 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.

11 comments:

jacqueline said...

I love this...looks so yumie. Will try to make this on weekend. :) Thank you so much for sharing. Have a lovely merry happy day and love to yoU!

vicki (simply hue) said...

Such mouthwatering images! You have such a talent. Thanks for sharing it with us. :) I'll get those questions to you this weekend!

Laura Gaskill said...

Yay!! Congratulations Erin!!! That is really fantastic. Can't wait to see your market recipes - and that tomato jam looks sooo good!

Dana said...

Good for you! What a perfect assignment for you. I love the look of that jam.

jacqueline said...

I have yet to try this out coz my weekend was packed. >_< Im having a long weekend this coming one and plan to make this yummie jam! :) Hope your having a good rest of the weekend and love to you!

GarlicBOSS said...

awesome recipe

Aran said...

will definitely bookmark this!

tara said...

This looks divine. I have been making Mark Bittman's Tomato Jam faithfully since last year, but if ever there was a recipe that might tempt me to stray, I think it might be yours.

leslie said...

What a collaboration -how amazing for you! This tomato jam looks so yummy!!! Gorgeous photos as usual...I love stopping by here for inspiration!

rochelle said...

Hi-

I love this post...and am soooo looking forward to catching up with you at the market....now headed over to HFM site to make a post about this!!
R

parallel-botany said...

Erin congratulations, what a great opportunity! How cool is that?

Made your "greens and beans" again last night it was great, and last week I finally got around to making the summer squash/hazelnut pasta. I will *definitely* be putting that into the rotation!

Keep up the great work. Your blog rocks. (and it might be turning me into a foodie!)