tnt, tomato-style

Never in a million years would I have expected the sweet, subtle flavor of tomatoes to morph into something with such a wallop-packing punch after just a few hours of cooking down.


Explosive, I tell you. Dy-no-mite.

I returned from Pennsylvania with a load of tomatoes from my grandpa's garden, and although I tried my hardest to eat them before they turned to the dark side, I eventually accepted that it would never happen. When I began searching for ways to use them, I focused mainly on things other than your typical tomato soup, gazpacho, salsa, and the like. My interest immediately drifted toward condiments. I considered making some spicy ketchup or tangy chutney, but I ultimately couldn't get past the notion of a sweet tomato jam.


Sweet and spicy, to be exact. There's brown sugar and cinnamon on one hand, and diced serrano pepper and dried red chile flakes on the other. This stuff cooked and cooked and cooked, and FINALLY after about two hours, the liquid had vanished and left me with a thick, full-o-flavor spread.

Punch-Packin' To-mah-to Jam
(based on this recipe from one awesomely dynamic duo)
1 lb tomatoes, peeled, seeded, and roughly chopped
3/4 c brown sugar
1 hot pepper, seeded and finely diced
1 tablespoon red pepper flakes
1 tablespoon cinnamon
3 tablespoons red wine vinegar (more or less to taste)
1/2 cup fresh lime juice

Combine all the ingredients in a saucepan and simmer over medium-low heat. Stir occasionally and gently. Cook about two hours or until the mixture thickens to a jam-like consistency. This all depends on how juicy your tomatoes are and the amounts of liquids added.
Spoon the tomato jam into sterilized jars. For longer storage, can in a water bath (cover with water about 1″ above jars and simmer for about 15 minutes) or just store in the fridge a couple of weeks.