Heirloom Tomato Jam

Makes 1½ cups

As a gardener and Vegetable Snob, I await ripe tomatoes, the Jewels of Summer.  What’s more delectable than a perfectly ripe, freshly-picked tomato?  Not too many things come to mind.

1 tbsp extra virgin olive oil

2 small cloves garlic, minced

1 one-inch piece ginger, peeled and minced

1 small red onion, peeled and finely diced

4 cups diced heirloom tomatoes

1/2 cup rice wine, balsamic or red-wine vinegar

1/4 cup honey

1/4 cup firmly packed brown sugar

1/2 tsp ground ginger

Pinch of ground cloves

2 cinnamon sticks

2 whole star anise

Heat a medium saucepan over medium heat.  Add olive oil, garlic, ginger, and red onion, sauteing until translucent.  Add tomatoes, breaking them up with a wooden spoon.  Add vinegar, honey, brown sugar, ginger, cloves, cinnamon, and star anise.  Simmer, stirring occasionally, until tomatoes have dissolved and liquid has evaporated (about 60 to 75 minutes). Discard cinnamon sticks and star anise before serving.

Photo credits: "First Ripe Tomatoes" by Chiot's Run is licensed under CC BY-NC 2.0