There seems to be a steadily growing pile of tomatoes in our kitchen and my heartburn has really been feeling it. But it’s worth it (thanks, Tums) because fresh tomato season is too short. Last night I threw together some carrots and tomatoes from the garden, plus some of Grandpa Jon’s corn. Tossed on some cheese and some crunchy potato chip crumbs. Baked and enjoyed with friends. Perfect! What late summer meals have you been enjoying lately, lovelies?
Thanks, Internet, and thanks, Food in Jars. My life has so very much been enriched because of this tomato jam. Who knew?! I was perusing the Internet for ideas of what else to do with all this $%^&*@#$#$%^&**!! (lovely) deluge of brandywine tomatoes and stumbled upon this recipe for tomato jam. It is SO GOOD. I mean, really really good. Spicy, sweet, but not too sweet, just plain delicious. We had it with some cream cheese on crackers. It is a fantastic use of five pounds of fresh tomatoes. Did I mention that this stuff is really good? Have you ever had such a thing? It reminds me of a pepper jelly, but richer, fresher and a bit more complex. Can you say “stocking stuffer” ?!