enough is enough!

I'm slightly ashamed to admit it, but if I don't see another tomato for 6-12 months, that would be fine with me.

On one hand, I'm happy our plants were so fruitful, but I'm also pretty tired of having to a)work them up, and b)eat them.*

*There could easily be a third thing on that list--collecting them--but I have a dreamboat of a fiance who does most of the picking for me.

So far, I've made several batches of spaghetti sauce, salsa, and chutney, plus lots of pasta and grain salads, so it was time for something different. I wanted to make use of the remainder of our larger Black Krim tomatoes, and I thought their color and sweetness would make a fantastic jam.

The resulting spread was quite lovely and very unique. It wasn't as sweet as a traditional fruit jam, but complex and satisfying, especially on a simple grilled cheese sandwich. I guess having to do something with all these tomatoes has its perks...

Toe(mato) Jam
(printable recipe)
Makes 1 pint
Ingredients:

• 1 lb tomatoes, peeled, seeded, and roughly chopped
• 3/4 cup brown sugar, packed
• 1 tablespoon cinnamon
• 3 tablespoons red wine vinegar (more or less to taste)
• 1/2 cup fresh lime juice

Directions:
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 a sterilized pint jar (or two half-pint 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.