This one harks back to our Tassie travels, again. Rigoniman has already described the lovely St Andrews Inn and his biscuit experience there… but it bears mentioning again because it’s the same place were were introduced to Tomato Jam. Honestly, I can’t remember actually eating the tomato jam there, but we must have, because otherwise why would we have bought two jars of it to take home? Seems like a strange punt to make on a weird sounding condiment.
Of course, it’s very good. We ate both jars pretty quickly, and found it to be delicious on cheese or charcuterie platters and on such things as bacon and egg sandwiches. Yes it’s sweet, yes it’s savoury. But it works.
There was a sad period of time between finishing the second jar and discovering a recipe for it. Oh happy day to flick the pages and see the simple heading TOMATO JAM! You may already have guessed where we found it. Sally Wise’s A year in a bottle. Yeah.
Our crazy bumper tomato crop this summer meant we were almost overwhelmed, and as such we managed to make two batches of tomato jam. The mini romas contributed a really sweet and intense flavour.
And now we live in the delicious world of tomato jam again, and life is good. The recipe includes an optional ingredient of ginger. It’s gives a subtle result and I’m just as happy without it, but go ahead if you are keen on it. I recommend dumping the tomatoes in the food processor (after washing them) and giving them a quick whazz, because, well it’s so much quicker and easier than chopping them, and they break down super fast, which means, you reach a set quite quickly. Totally different to large tomatoes, which have more water content.
You can find the recipe here, however, it’s not quite the same as the book (hint: use less sugar, and round up the lemon juice). We strongly urge you to give it a go (in fact this post was spurred on by a text yesterday from a friend asking how-to (hey mards!)). And then you can tell us what else this weird condiment is good with…