Breakfast sandwich of the weekend: scrambled egg, colby jack, curried yellow tomato jam, and scallions on a homemade(!) english muffin.
This warm and spicy-sweet tomato jam recipe put to good use a basket of tomatoes I impulse bought. I think I forgot it was winter — not that I want to emerge from my sweater cocoon anytime soon.
Curried Yellow Tomato Jam
(adapted from Belle Jar Canning)
Makes about a cup.
10-12 oz. yellow cherry tomatoes, rinsed + halved
1/4 c. sugar
the juice of half a small lemon
1 tsp. yellow curry powder
a pinch of salt
In a pot set over high heat, bring the tomatoes, sugar, and lemon juice to a boil, stirring constantly. Reduce heat to a simmer. Cook, stirring frequently, until the tomatoes begin to thicken.
Add the curry powder and salt and keep cooking and stirring until the mixture is nice and jammy. At this point, you can purée or process the jam if you like (I left mine chunky). Pour into a jar and spoon away.