Sungold Tomato Jam

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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

4 from 2 votes

Sungold Tomato Jam

Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: 3 /4 cup sungold 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

Instructions 

  • 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.
  • 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.
  • 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.
  • Allow to cool to room temperature. Transfer to a jar and store it in the fridge.
  • 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.
Like this Recipe? Please Rate & comment below!

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

Cozy Latin-Inspired Comfort Food Recipes

Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

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33 Comments

  1. 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!

    1. 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?

  2. 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!

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

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

  4. 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
    www.molliebellezza.com

  5. 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!!

  6. 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!