Ciao Italia: Plant, Harvest, Cook!
Simple Planting Advice and 100+ Easy Italian-Inspired Recipes
Mary Ann Esposito (Ciao Italia: Plant, Harvest, Cook! Simple Planting Advice and 100+ Easy Italian-Inspired Recipes) says that picking cherry tomatoes gives her time to think. She grabs the tomatoes closest to the ground because they ripen first due to the warmth of the soil. This tangy-and-sweet tomato marmalade is the perfect partner for aged and soft cheeses or for topping crusty bread or mixing into cooked rice, and it is surprisingly delicious with fresh peaches and nectarines. It’s also delicious right out of the jar.
Ingredients
SERVINGS: 1 Pint(s)
- 6 cups halved cherry tomatoes (about 2 pounds)
- ¼ cup fresh lemon juice plus the zest
- 1 cup sugar
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- One 6-inch piece whole cinnamon stick
- ¼ teaspoon freshly ground ginger
- 1 peeled whole shallot or small onion studded with 8 whole cloves
- 1 bay leaf
Instructions
Put the tomatoes in a large pot with all the rest of the ingredients.
Cover and bring to a boil, then lower the heat to a simmer and stir to combine everything well. Cook uncovered over low heat about 45 minutes or until it is thick and spreadable, not thin and soupy. Discard the onion, cinnamon stick, and bay leaf.
Ladle the jam in pint-size jars; cap and refrigerate for up to 1 month or freeze for up to 1 year.
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