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Recipe: Spiced Tomato Jam
What to do with all those end-of-summer tomatoes? Try this recipe from the NY Times Minimalist: "Served plain, on bread, it was sensational; with tuna, meat or white fish, it was even more compelling."
1 1/2 lb.s ripe tomatoes, coarsely chopped
1 c. sugar
2 tbsp. lime juice
1 tbsp. fresh grated ginger
1 tsp. ground cumin
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1 tsp. salt
1 jalopeno (or other pepper), stemmed, seeded, minced. (Substitute: red pepper flakes or cayenne to taste.)
Combine all ingredients in saucepan. Bring to boil over medium heat, stirring. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam (about 1 hr, 15 minutes). Taste, adjust seasoning, and chill. Yields about 1 pint. Jam will keep at least a week; also great for canning.
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