Rejoice, rejoice…the farmers market is brimming with local, gorgeous tomatoes. (And corn!) It almost makes me want to cry. To see the tomatoes in my garden thriving…it’s something special.
I love to make tomato sauce, tomato sammies, tomato soup and more while these beauties are in season. My favorite thing to make (and can) is Tomato Basil Jam from Eat Boutique. It’s fantastic with cheese and crackers, as a glaze for roasts and pork chops and as a condiment on sandwiches, especially turkey. Trust me, make this. Use up that crazy basil plant you’ve got outside.
Makes 5 half pint jars
- 5 pounds or approximately 12 cups of tomatoes
- 1 tablespoon salt
- 3 cups sugar
- 1/2 cup loosely chopped basil
- Wash and slice cherry tomatoes, or chop large tomatoes.
- Toss and massage with salt. Let sit for 30 minutes to let juices from tomato flow out. Sterilize your jars and lids in hot water while you wait.
- Discard the juice, and dump strained tomatoes into a large, wide, shallow pan. Add sugar and lemon juice. Simmer with lid off on medium-low heat. Check and stir occasionally.
- Once tomatoes start to thicken, watch and stir more often that it doesn’t burn.
- When it’s thick to your liking, anywhere to between a syrup or jam consistency (I like mine thicker), remove from heat and stir in the basil.
- Spoon into sterilized jars, wiping brims of any jam residue before applying lids and rings. Process in water bath for 10 minutes, then remove and let cool. You will hear the lids pop as they seal vacuum tight. Any jars that don’t seal properly can be stored in the fridge and used first. The rest will last a year or more stored in a dark cool place.
If tomato basil jam is not, in fact, your jam…here are some more fab tomato recipes from Huff Post Food.
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