Tomato Jam

I like eating at home more than eating at restaurants. I like to be able to control what’s in my food and how much of it is in there. I like to be creative in the kitchen, and I love to chop vegetables and play with spices.

But one great thing about eating out is getting inspired to make new things.

It’s not often that I taste something that’s so completely different from anything I’ve tasted before. A new combination of flavors- it’s rare! But it’s so much fun, and after eating I can’t wait to go back to the kitchen and give it a go myself.

Remember this meal from San Francisco, a place called Greens?

That tomato jam, right there in the middle- it was great. It was lemony and tomato-y – and it tasted like Thanksgiving. Delicious!

I need to play with this one more time to get the recipe set for you, but I was very pleased with the results.

There were tomatoes and lemons- sliced thin- and the WHOLE lemon, rind, peel, and all.

And some brown sugar, cloves, cinnamon, and nutmeg.

Simmered and reduced…

Until paste-like.

I tried this on crackers, cheese, salmon— with hummus on pita—so great. I know this sounds weird to many of you- this combination of flavors/ingredients-, but you’ll just have to trust me on this one. Let me get back to you with a recipe though. It’ll be worth the wait…

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