How to Make This Summer's Best Tomato Jam

Diana Yen's Tomato Jam |
(All photos © The Jewels of New York)
Rejoice: tomatoes are finally back in season! Forget the mealy, flavorless fruit of the past few months; give me your beefsteak, your brandywine, your ugly-ripe masses yearning to be eaten. While a BLT will be the first thing on my plate, this recipe from Lonny favorite Diana Yen is a much better way to make use of all the heirloom varieties you're seeing at your local farmer's market. "The first time we made this tomato jam, we slathered it on everything," says the Jewels of New York founder, who prepares this snack all year long with the help of canned San Marzano tomatoes. "It’s sweet and tangy and goes well in any sandwich, but we especially love snacking on it with fresh bread and soft cheeses."

See the recipe below and let us know what you think @Lonnymag on Twitter, or send us a pic of how you're using tomato jam at home on Instagram.

Diana Yen's Tomato Jam |
-- 6 peeled canned tomatoes (or fresh, peeled and chopped)
-- ¼ cup, plus 1 tablespoon sugar
-- large pinch of salt
-- ¼ teaspoon pepper
-- ¼ teaspoon smoked paprika
-- slices of baguette and soft cheese, for serving

Mix tomatoes and sugar in a large pot. Let stand at room temperature for 10 minutes. Bring to a boil over medium-high heat, stirring occasionally. Stir in salt, pepper, and paprika. Cook until thickened and reduced to 1 cup, about 10-15 minutes. Serve with baguette slices and your favorite soft cheese.

Diana Yen's Tomato Jam |
I'm the former Deputy Editor at Lonny.
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