Tomato “Jam”

So I probably should have mentioned these ages ago, but I honestly have just been real busy… Two great things came in the mail in the last couple weeks:The first was Stacy’s blueberry butter! I was so excited I ripped open the package, peeled back the lid and dove head first into the stuff! So delicious and amazing! I didn’t even need a shower afterwards because it was so good I just licked myself clean. In case you want to make some for yourself – and believe me you do – click here!

The second, was my Mail Art Challenge from Kaitlyn @ isavirtue. Curious?


Okay, onto the blog post and the tomato jam I promised you here

As I cleaned out my closet on Sunday to make room for my new “fat” clothes (relax, I don’t really think I’m fat. Though I am certainly “fatter” than I was 3 years ago) I wasn’t sure what to do with all my skinny stuff. Determined to fit into most of it again – aren’t we all? – I made two piles.

Pile A was stuff for safe keeping for when my ass shrinks.

Pile B was stuff that had to go. It was stuff that I hadn’t even considered wearing in the last year – or three, evidently – and stuff that I wasn’t going to wear ever again. Man alive! I’ve got some bad taste! 

So, pile A is tucked away in the laundry room eagerly awaiting the chance to be worn again, while pile B’s randomly strewn all over the house. Do I donate it to charity? Do I keep it for a clothing swap? (Dear god, some of that stuff does not need to be impressed upon my friends). Or do I tear it into shreds with my bare hands and create new photo props out of it? 
Heck yeah I do!I then proceeded to rip each garment into shreds that I could use as backgrounds, napkins, etc… for photos to come. Talk about reusing and recycling! 
Speaking of reusing and recycling, I think I’ve pretty much reused my Ross Dobson cookbooks beyond their price tag. That’s the sign of a good cookbook, I think. The following recipe comes from his book Market Vegetarian: Easy Organic Recipes for Every Occasion
I. Love. This. Book. (no, i’m not being paid to say that. though i wish i were).
It’s a spicy and flavorful tomato jam that you can toss over pasta, spread over crackers, or dip into with these. I think the term “jam” is a little misleading, it’s more like a tomato spreading saucy paste that you’re gonna love!

Spicy Tomato Jam


  • 4 Ripe Tomatoes halved.
  • 1 Large Red Chile seeded and thinly sliced.
  • 1 Tbsp Extra Virgin Olive Oil.
  • 1 Garlic Clove crushed.
  • 1 Tsp White Sugar.
  • Kosher Salt & Fresh Cracked Black Pepper.


  • Pre-heat your oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Put the tomatoes in a bowl with the chile and toss with olive oil to coat.Arrange them cut side up on the prepared sheet (make sure to get all the chile pieces) and cook in the oven for 30 minutes, or until just starting to collapse and soften.
  • Transfer them to the bowl of a food processor, add the garlic, sugar, and a pinch of salt and pepper, and process until smooth.
  • Transfer the mixture to a saucepan and cook over high heat until it reaches a boil. Continue to boil for about 10 minutes, or until it has reduced in volume by half.
  • Spoon into a bowl and let cool.
  • Eat.
Tried this recipe?Let us know how it was!




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