Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
A great way to preserve this season's gorgeous tomatoes-- use in place of ketchup or barbecue sauce, dolloped on eggs or on top of a soft goat cheese.
Tomato jam is tangy and sweet with a touch of heat, so full of flavor.
Slow cooking one and a half pounds of fresh tomatoes with basil and herbs and spices creates what is roughly the equivalent of tomato gold: sweet and sticky jam.
Tomato Preserves bottle up the best of the season's tomatoes with a little bit of spice and sweetness. They are perfect served on freshly baked hot biscuits!
I have been tomatoes crazy lately! I made a small batch of curried yellow tomato jam, then made a much bigger batch, pureed it and voila! Amazing ketchup.
Not quite a butter not quite a jam but definitely delicious. Plus you can start it and cook a bunch of other things to maximize your preservation multitasking.
Tomato Jam: It’s savory and it’s sweet, it’s spicy and it’s sublime. Smear it on a grilled cheese it’s like having a toasty grilled cheese with a steaming bowl of tomato soup, all in one.
A sweet, tart jam with tomatoes and pomegranate molasses. Enjoy it slathered on your next sandwich!
A post that details five different ways to preserve grape, cherry and sungold tomatoes.
Tomato Jam (another one) this one with some interesting spices for a kick of flavor.
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