Sungold Tomato Jam

Sides, Snacks

Sungold Tomato Jam

Lately everything has been happening too soon. Holidays, birthdays, ends of months, beginning of seasons, etc. Everything.

I don’t know if that has to do with me living in a big city like Los Angeles where everything just moves so quickly or it has to do with this part of my life, when it’s busy-busy and there’s no time for slowness.

I’m trying to figure out ways to stop time a bit. One thing I’ve been doing lately is going to the farmer’s market on Sundays and cooking with what I get that day. I try for it to be as leisure as possible, I play music, loudly, I invite my friends over. I drink wine. I eat cheese.

Sungold Tomato Jam

For this post, I teamed up with The Laughing Cow because I can eat like twenty of their wedges of cheese and not even think twice. Out of all their flavors the new Creamy Asiago might be my favorite. I have good memories of asiago bagels so maybe this is why I love it so much.

Sungold Tomato Jam

Sungold Tomato Jam

This recipe might seem a bit overzealous but sungold tomatoes have actually been at the market for like two months now and it freaks me out. Everything happens too soon, including tomatoes!

If they’re not in season for you, don’t worry. Tuck this recipe away for later on in the summer.

This jam is bright. It tastes like a mouthful of sunshine on the cloudiest, darkest of days.

Sungold Tomato Jam

This paired with creamy cheese and a buttery cracker is like heaven. The best part about this is that it’s meant to be served at room temperature so assemble these, put them out for your friends and see them disappear in like seconds.

Sungold Tomato Jam

Sungold Tomato Jam

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 10 minutes

Yield: 3/4 cup sungold jam

Sungold Tomato Jam

Ingredients

  • 3 pounds sungold tomatoes, stems removed
  • 2 teaspoons light brown sugar
  • Pinch of salt
  • 2 teaspoons champagne vinegar
  • Pinch of crushed red pepper

Directions

  1. Give the tomatoes a good wash and then dry (mine were pretty dusty). Transfer the clean tomatoes to a non-reactive medium pot, along with the brown sugar, salt, champagne vinegar and red pepper.
  2. Keep the pot uncovered, and turn the heat to medium. Bring the mixture to a simmer and then turn the heat to low; cook for 30 minutes, stirring it regularly so the bottom doesn’t scorch.
  3. The jam at this point should be super liquidity; cook for an additional 30 minutes, stirring regularly until it begins to thicken. If you need to (and this will depend on how juicy the tomatoes are), you might need to cook it for an additional 15 to 20 minutes.
  4. Allow to cool to room temperature. Transfer to a jar and store it in the fridge.
  5. To assemble: smear a buttery cracker of choice with cheese (I used the Asiago flavor which was so good) and then top it with a dollop of the snuggled tomato jam. Repeat until you’ve assembled all the crackers you want/need.
http://www.acozykitchen.com/sungold-tomato-jam/

(This post is sponsored by The Laughing Cow. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.) 

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23 Comments

  • Reply Audra May 9, 2016 at 12:19 am

    This looks amazing!! I’ve been completely obsessed with your book and blog lately and I can’t wait to try this recipe out. I just finished making your Blood Orange Curd (posted last year) and it disappeared embarrassingly fast..lol.
    Thanks for being so inspiring!

  • Reply Vivian | Stay Alive and Cooking May 9, 2016 at 2:09 am

    I’ve got exactly the same problem – one day a deadline is weeks away and what feels like the next day it’s almost there! I think we need more time to think and look at where we are now.

    I’m loving this spread, it does seem heavenly on those crackers!!

  • Reply Mollie May 9, 2016 at 7:35 am

    This sounds like the perfect savory summer spread!! Yum!! I think I will give it a try this week. You always share the best recipes!!

    xoxo Mollie
    http://www.molliebellezza.com

  • Reply Arthur in the Garden! May 9, 2016 at 9:33 am

    OH, I will have to try this!!

  • Reply Ellie | Hungry by Nature May 9, 2016 at 9:49 am

    Yummmmm. I cannot wait until there are tomatoes at my farmers market! What an amazing snack :))

  • Reply Margot May 9, 2016 at 11:20 am

    Champagne vinegar! That’s a new one for me. If I can’t find it maybe white wine or rice vinegar will do? Yum, I can’t wait for tomato season in the midwest!

    • Adrianna Adarme
      Reply Adrianna Adarme May 9, 2016 at 11:42 am

      yes totally both of those will work great. i’ve even used red wine vinegar and that’s delicious, too!

  • Reply Kari May 9, 2016 at 11:29 am

    Super fun & easy appetizer!
    Kari
    http://www.sweetteasweetie.com

  • Reply Rachel Smith May 15, 2016 at 2:13 pm

    At the very end you referred to it as “snuggled tomato jam”.
    Cutest autocorrect ever

  • Reply Cassie May 22, 2016 at 3:25 pm

    Would this work as a dip? I think this would be amazing with sliced cucumbers!

  • Reply Jenna April 9, 2017 at 11:03 am

    Hmm, I was really excited for this recipe but the “recipe” section has asparagus soup and a grilled cheese recipe. Is this just my browser or is something mixed up? Would love to see how to make this jam!

    • Adrianna Adarme
      Reply Adrianna Adarme April 9, 2017 at 11:28 pm

      hmmm that’s strange. the recipe is showing up for me. perhaps it’s your browser? i’d perhaps empty your cache and then reload the page?

  • Reply Dragon July 16, 2017 at 7:48 pm

    Came looking for Sun Gold Tomato Jam recipe – only recipes on the page are Asparagus Soup and Broccoli Grilled Cheese. . .

    I know where never to come for recipes. . .

    • Adrianna Adarme
      Reply Adrianna Adarme July 17, 2017 at 8:34 am

      Going to fix this.

      But also, you’re complaining like you’re paying for this content.

  • Reply Michelle September 4, 2017 at 6:48 am

    Same issue as those above.

    • Adrianna Adarme
      Reply Adrianna Adarme September 4, 2017 at 9:34 am

      ok check now! it should be fixed. so strange!

      • Reply Michelle September 4, 2017 at 9:55 am

        Yay! Working.

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