After making a savory version of French toast topped with tomato jam last weekend, it occurred to me that, when preserved, tomatoes are well-suited for both sweet and savory applications, too. Tomatoes are technically fruit, and when they're ripe they possess a level of sweetness that rivals a sassy nectarine. This means the seedy red rounds are ideal contenders for a traditional fruit jam style, spread atop bread or toast. But unlike most fruits, tomatoes also register high in glutamic acid, an umami provider that contributes to a savory, rounded flavor — so they're just as dreamy when reduced to peppery, vinegar-tinged preserves, then served atop meat roasts or crackers.
Make the most of the tapering tomato supply by preparing either — or both — jams when you read more.
2 pounds Roma tomatoes, cored and cut into medium dice Makes 2 cups. 3 medium onions, halved lengthwise and thinly sliced crosswise Makes about 2 cups.
1 cup small-dice yellow onion (about 1/2 medium onion)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons cider vinegar
2 tablespoons freshly squeezed lemon juice
3/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper, plus more as needed
1 (3-inch) cinnamon stick
3 tablespoons unsalted butter
1/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon dried hot red pepper flakes
1/2 cup dry white wine
1 tablespoon red-wine vinegar
1/4 cup packed dried apricots, thinly sliced
3/4 cup drained oil-packed sun-dried tomatoes, chopped
2 pounds Roma tomatoes, cored and cut into medium dice
Makes 2 cups.
3 medium onions, halved lengthwise and thinly sliced crosswise
Makes about 2 cups.