Tomato Jam

TOMATO JAM (Much better than it sounds!)

This is a good one! I adapted it a little and have made this a couple of times. It's been a hit every time. I recommend it for parties--it's too tempting to eat the whole recipe if you don't share it! It's a good winter warm up.

TOMATO JAM

1 large shallot, minced

1 T Olive Oil (Extra Virgin is best for the light taste)

1 T Butt

1 Pint Cherry Tomatoes

2 T brown sugar

1/3 cup River Rose Gin from Mississippi River Distilling Company (Hendricks if you can't get Rose)

1 tsp Salt

1/4 tsp Red Pepper Flakes

1 T Red Wine Vinegar

1 tsp fresh Oregano (or use the tube of prepared oregano that you can get in the produce department.)

Heat the olive oil and butter over medium high heat until the butter foams up. Add minced shallot. Lower heat to medium. Add tomatoes, cook 3-5 minutes. As the tomatoes start to break down, add brown sugar, gin, salt, and pepper flakes. Cook another 10 minutes, smashing the tomatoes with the back of a spoon. The sauce will thicken. After 10 minutes, add the vinegar and oregano, stirring to incorporate. Cook another minute or two and turn off heat.

If you make this early, it can be stored in a glass jar in the fridge. It should be served at room temperature. Pour it over a brick of cream cheese and serve with wheat crackers. It will keep for up to a week, but it probably won't last that long.