A cross between a chunky tomato preserve and thick tomato sauce puree, this savory jam, with a touch of sweetness, goes equally well spread atop a piece of buttered toast or next to a pile of hash browns.
1 pound plum tomatoes, stem ends removed
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste
1 tablespoon plus 2 teaspoons white wine vinegar
2 tablespoons light brown sugar, firmly packed
- Coarsely chop tomatoes keeping skins and seeds intact.
- In a medium-sized sauté pan melt butter over medium-high heat. Add tomatoes and season with salt and pepper. Cook about 5 minutes until tomatoes have softened.
- Add white wine vinegar and light brown sugar and cook 5 minutes or so longer until tomatoes are very soft and their juice has thickened. Cool and serve slightly warm or at room temperature.
- Tomato jam can be made ahead and refrigerated in an airtight container for up to 5 days.
Makes about 1 1/4 cups.