Food & Cooking Recipes Breakfast & Brunch Recipes Tomato Jam 3.1 (91) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes 1 1/2 cups This condiment is a blend of tomatoes and spices; make a jar and keep it in your refrigerator to add flavor to all of your sandwiches. Ingredients 1 tablespoon extra-virgin olive oil 2 small cloves garlic, minced 1 piece ginger, peeled and minced (1 tablespoon) 1 small red onion, peeled and finely diced 1 can (28 ounces) plum tomatoes ½ cup red-wine vinegar ¼ cup honey ¼ cup firmly packed brown sugar ½ teaspoon ground ginger Pinch of ground cloves 2 cinnamon sticks 2 star anise Directions In a medium saucepot set over medium heat, heat olive oil, add garlic, ginger, and red onion, and saute 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, 60 to 75 minutes. Discard cinnamon sticks and star anise before serving. This jam may be stored in an airtight container in the refigerator for up to 2 weeks. Rate it Print