I was scrolling through our recipes last night and wishing for warmer weather and all the ripe, juicy tomatoes the summer months brought us. We may not have summer tomatoes for a while, but we do have delicious little grape tomatoes in this week's box, and they're crisp, sweet, and a delicious addition to salads, scrambles and taco toppings.
To elevate their flavor profile, we turned them into a jam which can be spread on savory breakfast toast, an exciting layer on grilled cheese, swirled into olive oil for bread dipping, or mixed into balsamic vinegar for a hearty and flavorful salad dressing.
We kept it simple by adding the grape tomatoes whole, and letting them sauté low and slow with a diced onion, and a few other ingredients, until the liquid was reduced and the tomatoes were a "jammy" texture. Let's dig in!
Winter Tomato Jam
2 cups Perfectly Imperfect grape tomatoes
1 small Perfectly Imperfect white onion, finely chopped
1 tbsp. honey
1 tbsp. balsamic vinegar
1 tsp. dried oregano
1 tsp. salt
1 tsp pepper
1 tsp crushed red pepper flake
1. In a large skillet, turn heat to medium-low, and add diced onions and grape tomatoes, stirring occasionally until tomatoes begin to burst open.
2. With a potato masher or a fork, lightly press down on the tomatoes, and stir in the rest of the ingredients.
3. Simmer on low for 20-30 minutes, until most of the liquid is gone, and the tomatoes are jammy. Store in a container in the fridge for 10-14 days. Eat on anything.
We hope you love this recipe as much as we do, and hope it finds its way to your kitchen table! We love to see what recipes you create, so be sure to tag us in your food photos on instagram, @perfectlyimperfectproduce. Thanks for another great week!