Ketchup has to be one of my favorite things. Not just one of my favorite foods, but one of my favorite things.
It's right up there with sweaters, lipstick, and puppies.
I put it on everything from fried potatoes, to baked potatoes, to mashed potatoes, to freezer waffles.
Bet you weren't expecting that last one.
I've made berry ketchup, I've made berry jam.
And now, I've made tomato peach jam. It's essentially a way grown up version of ketchup and is amazing on everything from toast to meatloaf.
It's sweet and tart and as spicy as you want it to be.
Its healthy, with only herbs, tomatoes, peaches, vinegar, salt, pepper, chilie flakes, and 2 tbs of honey. Yep, "ketchup" with only 2 tbs of sweetener. That's what the peaches are for, kids.
This jam literally tastes like summer: ripe peaches, garden fresh tomatoes, it doesn't get any better.
It's the perfect way to use up all the weird looking tomatoes from the garden, or the ones that split in the summer heat, because it cooks for about an hour.
Tomato and Peach Jam
Makes 1 quart of jam
1 Pound tomatoes, roughly chopped
2 large peaches, chopped slightly smaller than the tomatoes
2 Tbs honey
1/4 cup balsamic vinegar
1 1/2 Tbs chopped basil
1/2-1 tsp chili flakes
Salt and pepper to taste
Chop your peaches and tomatoes and toss in a medium, high sided pot. Add the vinegar, honey, and a small pinch each of salt and fresh ground pepper.
Heat the mixture on medium, stirring, until it comes to a boil.
Cover and turn down to a simmer for about 25 minutes, stirring every so often to make sure all the fruit is breaking down evenly.
After 25 minutes, mix in half of the basil and chili flakes. Taste the mixture and add more salt and pepper.
Simmer, uncovered, for about 40 minutes, or until the liquid has dissolved by half, and the fruit is broken down. Stir the mixture every 4 minutes.
Mix in the rest of the basil, cover the pot, and remove from the heat.
Allow the jam to come down to room temperature before pouring into an air tight container or jar.
The mixture will keep in the fridge for a week or so.
Enjoy!
It's right up there with sweaters, lipstick, and puppies.
I put it on everything from fried potatoes, to baked potatoes, to mashed potatoes, to freezer waffles.
Bet you weren't expecting that last one.
I've made berry ketchup, I've made berry jam.
And now, I've made tomato peach jam. It's essentially a way grown up version of ketchup and is amazing on everything from toast to meatloaf.
It's sweet and tart and as spicy as you want it to be.
Its healthy, with only herbs, tomatoes, peaches, vinegar, salt, pepper, chilie flakes, and 2 tbs of honey. Yep, "ketchup" with only 2 tbs of sweetener. That's what the peaches are for, kids.
This jam literally tastes like summer: ripe peaches, garden fresh tomatoes, it doesn't get any better.
It's the perfect way to use up all the weird looking tomatoes from the garden, or the ones that split in the summer heat, because it cooks for about an hour.
Tomato and Peach Jam
Makes 1 quart of jam
1 Pound tomatoes, roughly chopped
2 large peaches, chopped slightly smaller than the tomatoes
2 Tbs honey
1/4 cup balsamic vinegar
1 1/2 Tbs chopped basil
1/2-1 tsp chili flakes
Salt and pepper to taste
Chop your peaches and tomatoes and toss in a medium, high sided pot. Add the vinegar, honey, and a small pinch each of salt and fresh ground pepper.
Heat the mixture on medium, stirring, until it comes to a boil.
Cover and turn down to a simmer for about 25 minutes, stirring every so often to make sure all the fruit is breaking down evenly.
After 25 minutes, mix in half of the basil and chili flakes. Taste the mixture and add more salt and pepper.
Simmer, uncovered, for about 40 minutes, or until the liquid has dissolved by half, and the fruit is broken down. Stir the mixture every 4 minutes.
Mix in the rest of the basil, cover the pot, and remove from the heat.
Allow the jam to come down to room temperature before pouring into an air tight container or jar.
The mixture will keep in the fridge for a week or so.
Enjoy!
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