Creole Tomato Jam Recipe
I shared this recipe this morning on the Wake Up! show on Catholic Community Radio. It’s not my recipe. I just happened to come across it. And I’m glad I did. This recipe is from Chef Tory McPhail of Commander’s Palace in New Orleans. It yields 1 pint of jam.
I’ve had a Creole Tomato Jam atop a fancy hamburger more than once when dining out. But I’ve never made a jam like this myself. It’s now on this weekend’s agenda. On the show this morning, I said I would post this recipe in case you would like to join me in a little Creole Tomato adventure. If you do, let me know how it turns out!
INGREDIENTS
- 1 garlic bulb, peeled and sliced
- 1 sweet onion, julienned
- ½ tsp. vegetable oil
- 3 large Creole tomatoes, peeled, cored, and rough-chopped
- 2½ tsp. kosher salt
- ½ tsp. black pepper
- ½ tsp. cayenne pepper
- 1 cup dark brown sugar
- 2 tsp. Crystal hot sauce
- 2 tsp. Worcestershire sauce
- Juice of 1 lemon
INSTRUCTIONS
- Add garlic and onion to a large pot with oil and sauté over medium heat until garlic is golden brown.
- Add remaining ingredients and stir to combine.
- Reduce heat to low and allow mixture to simmer uncovered for 2-3 hours, or until jam is dark and thick, stirring occasionally.
- Pour the jam into sterilized jars.
- Refrigerate for up to 2 weeks.
