Friday, June 11, 2010



Ever heard of tomato jam?  Well, I hadn't until recently.

Remember my culinary artist friend, Lise, from my "we no longer read the book, but sip wine and eat great food" Book Group ( ??? A couple of weeks ago, we Book Group ladies were back at her house for a sipping/eating meeting and were treated to Lise's homemade tomato jam.  Now, I'm sure there are tons of things you can do w/ tomato jam,  but Lise's simple presentation was delicious.  She served it w/ cheese... a pungent, adult breath cheese and a bit of chevre/goat cheese.  You slather the jam onto a cracker, top it w/ your cheese of choice.  Wow!  The sugary jam plays so beautifully w/ the creamy, ripe, salt based cheeses, I had to have the recipe... for Richard, of course.

The very next time we had guests for dinner, he made it.  We decided to serve it w/ crackers AND sliced baguette toasts (as sous chef, I slaved slicing and brushing oil on each slice, then broiling the baquette).  How did it all turn out?  Marvelicious!  Now I want to share it w/ y'all...


2 pounds of roma tomatoes ( or better tomatoes if you have)

3/4 cup of sugar
pinch of salt
1 teaspoon of cinnamon

cook until very thick

Blend in a blender

Heat again and reduce some more til you get the consistency of tomato paste.

Serve with a strong cheese or goat cheese and baguette toasts and/or your favorite cracker.

As I said before -- ENJOY!


Candace said...

do you need to peel or seed the tomatoes ?

ilona saari said...

Just asked Richard and he said 'No.'

Anonymous said...

Love the photos of the whole process of making this--AND of the result!

And for some reason Google is refusing to accept my password today, so I'm 'Anonymous Dan' now and forever!

ilona saari said...

LOL -- you'll never be anonymous to me. Wish you were my photographer.

ilona saari said...

LOL -- you'll never be anonymous to me. Wish you were my photographer.

ilona saari said...

I loved your comment so much I had to reply twice ;o)