In early summer, we often need a
good use for hard, unripe tomatoes of any color. Here is one great
way to give them a job!
Use Tomato Jam as a condiment on anything you can think of. My
favorite use for this is as a topping for polenta. If you store it
in the refrigerator in a tightly covered container, it will keep
for several weeks or longer.
2 pounds unripe tomatoes
1/4 teaspoon salt
3 to 4 tablespoons sugar or light-colored honey
2 tablespoons balsamic vinegar
2 teaspoons cider vinegar
1 to 2 sprigs fresh basil (optional)
- Peel and seed tomatoes, and cut them into small cubes.
- Place in a saucepan (with no additional liquid) over medium
heat and cover. When it reaches a boil, reduce heat to medium, and
cook uncovered for 10 minutes.
- Add remaining ingredients, and continue to let it cook, boiling
away, for another 35 minutes, or until it is reduced in volume by
2/3. (In other words, it has been reduced to 1/3 its original
volume. This is inexact – you can eyeball it.)
- Fish out and discard the basil, cool to room temperature, then
transfer to a clean jar with a tight-fitting lid, and store for up
to several weeks in the refrigerator.