Tomato Balsamic Jam Recipes
TOMATO JAM
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 1 cup of tomato jam
Number Of Ingredients 0
Steps:
- Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.
PAN-ROASTED TOMATOES WITH QUICK BALSAMIC JAM
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a large cast-iron skillet over high heat until smoking. Add the tomatoes to the dry pan and cook, turning a few times, until charred on all sides but still holding their shape, 3 to 4 minutes. Add the onions and then immediately pour in the vinegar. Stir in the confectioners' sugar until dissolved. Cook, stirring often, until the onions soften and the vinegar thickens, 3 to 5 minutes. (The onions should retain some bite; the vinegar should be reduced and be slightly syrupy.) Pour into a serving bowl, making sure to scrape out all the contents of the skillet. Season with the flaky sea salt and drizzle olive oil over the top. Garnish with the basil.
TUSCAN SUN-DRIED TOMATO JAM
This jam has a robust flavor that complements anything it's served with. The taste and texture make it a yummy substitute for tomato paste.-Barbie Miller, Oakdale, Minnesota
Provided by Taste of Home
Time 1h10m
Yield 1-1/2 cups.
Number Of Ingredients 10
Steps:
- Drain tomatoes, reserving 1 tablespoon of the oil. Finely chop tomatoes. In a large saucepan, saute tomatoes and onion in reserved oil until onion is tender. Add garlic; cook 1 minute longer., Stir in the water, stock, vinegar, sugar, basil, salt and pepper., Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Uncover; simmer for 15-20 minutes or until liquid has evaporated and mixture is the consistency of jam. Serve or transfer to an airtight container. Refrigerate up to 1 week.
Nutrition Facts : Calories 55 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 164mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
TOMATO JAM
Good tomatoes and balance are crucial. You need sugar for the kind of gooey, sticky quality we associate with jam; otherwise, all you're producing is a tomato sauce, no matter how different the flavor is from the classic. Once you add that sugar, however, you need acid, because even though tomatoes are plenty acidic, they can't counter all that sugar. I tried lemon juice, vinegar and finally lime, deciding that I liked the last best.
Provided by Mark Bittman
Categories jams, jellies and preserves, project
Time 1h30m
Yield About 1 pint
Number Of Ingredients 9
Steps:
- Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
- Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 535 milligrams, Sugar 55 grams, TransFat 0 grams
TOMATO BALSAMIC JAM
Make and share this Tomato Balsamic Jam recipe from Food.com.
Provided by dicentra
Categories Low Protein
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- In a small saucepan bring vinegar to boil. Reduce heat and simmer until vinegar is reduced to syrup, about 3 minutes.
- Remove from heat and add remaining ingredients.
Nutrition Facts : Calories 81.5, Fat 0.6, SaturatedFat 0.1, Sodium 602.7, Carbohydrate 17.2, Fiber 4, Sugar 12, Protein 2.7
TOMATO AND BACON JAM
This was given to my mom by her best friend who is a southern girl at heart. It is a sweet and savory flavor that you never forget. Try it with a grilled cheese or on scrambled eggs...you can put it on anything!
Provided by 3RDTIMESACHARM
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 2h5m
Yield 10
Number Of Ingredients 8
Steps:
- Cook the bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cool.
- Stir tomatoes, sweet onion, sugar, apple cider vinegar, salt, black pepper, and hot sauce together in a saucepan and bring to a boil, stirring constantly to dissolve sugar. Stir in crumbled bacon and cook over medium heat, stirring often, until the spread is very thick, about 1 hour. Adjust salt and black pepper.
- Cool and spoon into a 1-pint glass jar with a lid; keeps refrigerated for 1 week or frozen for 2 months. If freezing, put spread into small jars and let jars thaw in refrigerator overnight before using.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 25.1 g, Cholesterol 8.1 mg, Fat 3.3 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 1 g, Sodium 527.8 mg, Sugar 23 g
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TOMATO BALSAMIC JAM - BY THE POUNDS
From rachelpounds.com
Reviews 5Estimated Reading Time 3 mins
- Heat the olive oil in a heavy-bottomed pan over medium heat and add onion and turn the heat to medium-low. Cook for 10 minutes, or until onions are soft.
- Pour in the water to loosen any bits on the bottom of the pan and add tomatoes, balsamic vinegar, salt, ,sugar. Stir.
- Cook to a simmer. Turn the heat down to low and let it cook 30 minutes to an hour.The jam is done when it is thick and syrupy.
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