Totally easy Tomato Jam recipe is what you need to make with that bumper crop of tomatoes this summer. Sweet, jammy and slightly spiced....this is perfect for a dip or spread.
Course: Appetizer, Condiment, jam
Keyword: jam, tomato jam
2poundsvery good ripe tomatoescored and coarsely chopped, ( I used roma tomatoes)
3/4cuplight brown sugar
2tablespoonsapple cider vinegar
1tablespoonfresh grated or minced ginger
Add all the ingredients to a heavy bottom saucepan and bring the mixture to a boil stirring frequently to prevent the bottom from burning.
Reduce the heat and simmer, stirring occasionally, until the mixture has thickened to the consistency of jam. Remove from the heat and allow to cool to room temperature. Transfer to an airtight container and store in the refrigerator for up to 10 days.
Recipe adapted from Mark Bittman's Tomato Jam. http://cooking.nytimes.com/recipes/1017532-tomato-jam