Blessed with two moms who love to garden, I found myself staring at about 6 pounds of tomatoes at the end of August. It would be very wasteful to let these beauties go bad, and you can only eat so many salads and avocado toasts, I needed to use a lot of tomatoes in one recipe. Enter Tomato Pepper Jam! I looked up a bunch of recipes and realized the common denominator was tomatoes, sugar and seasonings, and this is what I came up with for my recipe.
Makes about 1 cup of jam:
- 2-3 lbs cherry tomatoes, (quartered, diced, smaller chunks)
- 2 T red pepper flakes
- 2/3 c brown sugar
Place all ingredients in a small dutch oven on the stovetop and cook until liquid evaporates, stirring occasionally. Let cool and store in a jar in the refrigerator.
Simple recipe for your tomato pepper jam:
- rye bread crisps
- tomato pepper jam
- toppings: cucumber, figs, radishes, basil leafs, etc
Let me know if you tried my recipe and leave your comments below! Enjoy!