Are you ready to sweeten up the scariest night of the year? Then look no further than these festive Halloween cupcakes starring dense and fudgy chocolate cake paired with …
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Summer Fest Ingredient: Tomatoes
What better way to bring Summer Fest to an end than with an ode to the season’s most popular produce? Whether you consider them a fruit or a veggie, there’s no denying that tomatoes of every shape and size make for one versatile food. From simple salads to hearty sauces, tomatoes take on the rich flavor of anything you add to them.
This week I opted for a super simple recipe for Tomato Jam. Simmer chopped tomatoes with fresh ginger, lime juice, sugar and crushed red pepper for an irresistible sweet and spicy spread. It’s minimalism meets maximum flavor and it’s ready for snacking in just over an hour.
A full list of tomato recipes, tips and tricks from my fellow Summer Fest 2010 bloggers is after the jump …
Fellow Summer Fest 2010 Bloggers:
- Devour (The Cooking Channel)
- Healthy Eats (Food Network)
- The FN Dish (Food Network)
- A Way to Garden
- The Wright Recipes
- White on Rice Couple
- Food Philosophy
- Alice Q. Foodie
- Pinch My Salt
- Gluten Free Girl
- Tea and Cookies
- Eating from the Ground Up
- Tigress in a Jam
- The Sister Project
- San Diego Foodstuff
- Remarkable Palate
- 1 1/2 lbsripe tomatoes (on the vine)
- 1 cupsugar
- 2 Tablespoonsfresh lime juice
- 1 Tablespoonminced fresh ginger
- 1 teaspoonground cumin
- 1/4 teaspoonground cinnamon
- 1/8 teaspoonground cloves
- 1 teaspoonsalt
- 1 teaspooncrushed red pepper flakes
Core and coarsely chop the tomatoes.
Combine all of the ingredients in a medium saucepan and bring them to a boil over medium heat, stirring constantly.
Reduce the heat to medium-low and bring the mixture to a simmer. Stirring occasionally, allow the mixture to simmer for 1 hour and 15 minutes until it has the consistency of thick jam.
Taste and season the jam with salt or additional dried spices then transfer it to a separate bowl to cool. Refrigerate the jam until ready to use.
Recipe adapted from the New York Times.
Categories: Breakfast & Brunch
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