Make Ahead

Peachy Tomato Jam

August 30, 2009
Author Notes

I quite enjoy my grilled cheese sandwiches dipped in ketchup, and so I made a condiment that could go right on paninis, grilled cheeses, and other sandwiches. It's made from late summer ingredients--peaches and tomatoes--and the flavorings are kept to a minimum to let the fruit/vegetable shine —Cara Eisenpress

  • Makes 2 cups
Ingredients
  • 1 tablespoon olive oil
  • 2 large tomatoes, chopped
  • 2 peaches, peeled, pitted, and diced
  • 1 onion, minced
  • 2 garlic clove, minced
  • 1/2 cup fresh basil leaves
  • 2 tablespoons brown sugar
  • 3 tablespoons white sugar
  • 1/4 cup white wine vinegar
  • 1/2 teaspoon salt
In This Recipe
Directions
  1. Heat the olive oil in a small pan. Add the onions and garlic and cook until translucent. Add the peaches, tomatoes, and torn basil, and raise the heat to medium high. Stir in the two kinds of sugar and the vinegar and bring to a boil.
  2. Once you see a few bubbles, give the mixture a stir, then let it simmer until thickened and jammy, about an hour. Remove from the heat and let cool.
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I'm the founder, editor, and head chef at the blog Big Girls, Small Kitchen (www.biggirlssmallkitchen.com), a site dedicated to easy-to-execute recipes and stories from a quarter-life kitchen. I'm also the author of In the Small Kitchen published in 2011.