Comments on: Cherry tomato jam

By: Naomi Newman

Naomi Newman — Sun, 27 Feb 2011 17:07:54 +0000

In case anyone makes the avocado spread, the soy sauce is a salting agent and slight taste, so only small amount, same with the tobasco. The roasted garlic is fabulou with the avocado.

By: Liz

Liz — Sun, 27 Feb 2011 12:22:47 +0000

Thanks, Naomi! It’s always great to hear that my recipes work for other people.
Avocado with roasted garlic and soy sauce — that sounds like a good, creative idea!

By: Naomi Newman

Naomi Newman — Fri, 25 Feb 2011 06:05:51 +0000

I have made your recipe twice and guests devour it! The cherry tomato jam is a wonderfully savory yet ever-so-slightly exotic and sweet (clove/cinnamon) spread that is perfect on toasted crostini or appetizer-sized rye bread. The chunky texture and deep red hue is eye-pleasing.

I served it alongside a delcious avocado spread – not guacamole, but a tasty mix of roasted garlic, soy sauce, tobasco, lemon, and onion salt. This is also a crowd-pleaser. Two great appetizers!

By: עלי ח'ביזה » Aley Chubeza #25, June 28-30 2010

עלי ח'ביזה » Aley Chubeza #25, June 28-30 2010 — Sun, 04 Jul 2010 07:47:57 +0000

[...] Tomato jam [...]

By: Ora

Ora — Sun, 06 Dec 2009 13:47:16 +0000

It sounded interesting.. it’s supposed to be used like regular ketchup, but I haven’t gotten used to the idea yet.

By: Liz

Liz — Sun, 06 Dec 2009 11:46:07 +0000

How did you wind up with apple ketchup? And what ARE you doing with it?

By: Ora

Ora — Sun, 29 Nov 2009 09:33:23 +0000

tomato jam doesn’t sound stranger than apple ketchup which I’m still trying to figure what to do with.