Ginuary 13th: Tomato Jam.

What? That’s not gin, that’s tomatoes. Ah, see… but gin cooks so well with tomatoes. I remember this well from one of my all-time favourite gin foods, the perfect and simple gin penne pasta. This year’s recipe obsession has been this one. This one right here.

Tomato Jam

  • 1 large shallot, minced
  • 1 Tbsp EVOO
  • 1 Tbsp butter
  • 2 cups/1 pint cherry tomatoes
  • 1-2 Tbsp brown sugar (to taste)
  • 1/3 cup gin
  • 1 tsp salt
  • 1/4 tsp red chilli flakes
  • 1 Tbsp red wine vinegar
  • 1 tsp fresh oregano leaves and/or flowers, rough chop

Heat the oil and butter over med-high heat in a pan until it foams. Add shallots over medium heat. Next, add the tomatoes and cook for five minutes or so. As the tomatoes start to break down, add sugar, gin, salt and chilli. Cook for another ten minutes, pushing down the tomatoes with a wooden spoon to smash them (FUN). The sauce will begin to thicken. Add the red wine vinegar and oregano, stirring to incorporate. Continue to cook for another couple of minutes and then turn off the heat.

Store in a clean glass container until ready to serve. If you aren’t eating immediately (it will be hard to resist), it will keep in the fridge for a week or so but make sure it’s served at room temperature.


Why room temperature? I don’t know, I don’t argue with original posters. Except for sweetness. I found two tablespoons of brown sugar just a little on the super sweet side, and while I haven’t yet made another batch (YET because I TOTALLY WILL), next time I’m planning on halving the sugar amount and seeing how that goes. I also got a little heavy handed with the chilli flakes (they just look so sweet and not potent except they are actually a little bit potent) so I’ve got me a SPICY JAM, FRIENDS. It’s not really jam, though, it’s more like a… chutney relishy thingy.

You know what it definitely is, though? Delicious. After reading the suggestion of eating with a slab of soft cheese I couldn’t get the idea out of my head. It’s been haunting me all month. I couldn’t resist any longer. I think finding the perfect soft cheese up at my local deli didn’t help my resistance. Good grief, so tasty. So happy. It’s tomato season so people have tomatoes fit to burst, and I will be happy to take them off everyone’s hands if it means I can keep making this delightful treat. I want to eat this forever. I’m sure that will be ok. I think I’m gonna eat my leftovers over scrambled eggs for breakfast. Or dessert. Either way.