Make Ahead

Southwestern Tomato Jam

September  3, 2010
0 Ratings
  • Makes About 1 pint
Author Notes

This is a bit of a variation on a theme. The "sweet heat" from the Hatch Green Chiles adds a bit of complexity without being over powering. This is my favorite condiment, now, no doubt! Here's a few ideas of what to do with your Southwestern Tomato Jam once you have it made. Oh, and get ready for the most amazing aroma in the kitchen while it is cooking. * Like jam on toast in the morning

* Spread on top of your morning eggs

* As a condiment on your breakfast sandwich or breakfast burrito

* As a layer in a vegetable casserole

* An alternative to tomato paste in meatloaf or hamburger patties

* Grill a steak with a little salt, pepper and rosemary and top with tomato jam. YUM!

* With spicy potato sausage stuffed buttery empanadas

* Married to goat cheese in a fried egg sandwich

* Glazed on pork ribs

* Slipped into a blt sandwich

* As a dressing ingredient for a fresh vinaigrette to go with a green salad

I think it would also make an excellent glaze for a ham! That would make a great Labor Day main course! —vivisue

What You'll Need
  • 3 pounds diced Tomatoes
  • 1 cup diced Hatch Green Chile
  • 3/4 cup organic Brown Sugar
  • 1/4 cup Trader Joe's Mesquite Desert Honey
  • 1/4 cup organic Apple Cider Vinegar
  • 2 tablespoons grated fresh Ginger
  • 1 teaspoon Cumin
  • 1 teaspoon Sea Salt
  1. Dice the tomatoes and green chile and place in large saucepan. Add the remainder of ingredients to the tomatoes and green chile. Bring mixture to a boil, then medium simmer for 2 hours. Be sure and stir frequently to ensure that it does not start to scorch on the bottom of the pan. The brown sugar will lend itself to burning if you aren't careful. (Don't ask me how I know this. I did catch mine in time to save the batch!) After a couple of hours, use a stick blender or hand blender if you don't have a stick and swirl around the pan until the mixture has an even consistency. Simmer for another hour or so until most of the liquid has cooked off. Remove from heat and let cool. This will make about a pint of delicious, addictive Southwestern Tomato Jam!! Store in the refrigerator where it should keep several weeks.

See what other Food52ers are saying.

  • TheWimpyVegetarian
  • dymnyno
  • vivisue
  • aargersi

8 Reviews

shelovestocook September 8, 2010
I'll have to try this over the weekend; I love anything tomato. When Hatch chilis are out of season, what do you substitute?
vivisue September 8, 2010
You can leave the chiles out completely and use a teaspoon to 1 tablespoon of chile powder (depending on how much "heat" you like). I prefer Chimayo Red from New Mexico, but you could also use some Cayenne with a bit of Chipotle or Ancho. You could also sub in a whole jalapeno, which I may do next time just to kick up the "heat" factor in mine a bit. Agave Nectar can also be substituted for the honey. Whatever you decide, you will love it! Thanks for stopping by!
TheWimpyVegetarian September 8, 2010
YUM! This looks somewhat similar to a tomato chutney I make, but I've gotta try yours now. It looks really wonderful!
vivisue September 8, 2010
I'm still surprise as how good this taste each and every time I eat some of it - which is at least once a day! Let me know what you think! Thanks for your comments!
dymnyno September 3, 2010
This sounds really delicious...something that I will use for all the reasons you gave and probably more!!
vivisue September 3, 2010
Thanks so much! I can't stop having it for breakfast on my toast and on sandwiches - from chicken to ham, it is great! Next on the list for me is to use it in a vinaigrette.
vivisue September 3, 2010
I haven't tried canning it, yet. You see, this recipe only makes a pint and it disappears long before it might expire in the refrigerator. Plus, I love the smell of it cooking so much that I look forward to running out so I can make more! LOL!! This would really make great Christmas gifts so canning is certainly a consideration. Thanks for the "yum" and for stopping by!
aargersi September 3, 2010
YUM! have you tried canning it? Sounds REALLY tasty - it's on the to try list!!!!