The mister sat down with a new book last night, 101 Best Loved Poems. The mister reading poetry. I started to snort. I didn't mean to snort but that's what came out as I was trying to speak while suppressing fits of laughter. The mister reading poetry!! Oh my, every now and then he does provide a good laugh, one that can bring me to tears even, but last night was a true face washer!! Not to worry though, the mister has not been possessed by Colin Firth, if only. His detour into poetry lasted about 4 minutes before he tossed it aside, probably noticed it didn't have any pictures! (insert a snicker two!)
The mister has been "on one" these past few weeks, being a care-taker doesn't agree with him...but to be fair, it's been a looooong two months of him steppin'-and-fetchin'. And believe it or not, I've tried really hard to be a good patient; I always say thank you and please and I've done my best not to poke the bear. But then, one night while watching TV we heard a Meghan Trainor song:
Because you know I'm all about that bass
'Bout that bass, no treble
I'm all 'bout that bass, 'bout that bass, no treble
I'm all 'bout that bass, 'bout that bass, no treble
I'm all 'bout that bass, 'bout that bass
The mister pipes up, "I remember having just one knob for the bass and the treble."
Me: She's not singing about the bass and treble on a radio.
Mister: Yes she is, can't you hear what she's saying, it's all about the bass.
Me: Yes, but it's not that bass she's singing about.
Mister: Oh really, what other bass is there?
Me: She's singing about having a big booty - and no treble - no boobs, get it?
Mister: Nooooooooo, really? Are you sure? There used to be just one knob in the car to turn up for treble and down for bass, it was so easy, now we have all these buttons to push and charts and graphs showing us what's what...
This jam is damndelicious. No other word for it. It's good on bread, think thick, crusty Italian bread, and it's great on hamburgers instead of ketchup, and it's excellent on beef - I have even have used it on a beef taco instead of salsa...and it would be excellent on grilled chicken!! It adds a rich, savory flavor to just about anything you pair it with...but it's also yummy eaten straight out of the jar with a spoon!
See how much it cooks down? One batch only makes about 2 1/2 cups of jam - so you have to think of this as a very luxurious commodity...not one to waste! It does take time to make, about 1 1/2 hours, but you don't have to babysit it, just give it a stir every so often and go about your business while your stove does all the work and fills your home with the most amazing aroma.
This Tomato Jam has a tiny hint of cumin, not enough for you to reach for your water glass, but just enough for you to sit back and wonder what that wonderful flavor is. It's not spicy, but there is a depth to it, thanks to the onion, cider vinegar and lemon juice. I have another Tomato Jam recipe that I love, love, love - it's Basil Tomato Jam and it has a definite basil flavor and a sweetness to it, making it perfect for pasta or bruschetta, you can find that recipe here.
As much as I love the Basil Tomato Jam, I wanted one that I could use with more dishes or in different ways so I started experimenting. I started with that recipe and adapted it - well, completely made it over. I was going for savory over sweet and after many attempts, true trials and errors...lots of errors, by George, I think I've got it! I've made this recipe three times now and each time it's worked beautifully! I don't process the jam, so it only lasts about 5 days in the refrigerator...however, mine never lasts that long, we eat it all by the 2nd day! You can double the recipe but plan to spend a bit more time cooking it. You'll know when it's done, it will have cooked down and will have a very "jammy" appearance.
Some of you have asked about my tomato plants this year...dead, completely dead!! Some blight got them but before they met their untimely demise, they did give me TWO tomatoes!!! For 24 years I've tried to grow tomatoes...24 years of nothing!!! But this year I've got "an ace in the hole"...my daughter-in-law has planted a garden - we made a deal - I bought the plants, she tends them - and then we will share the goodies. So I'm still hoping for vine-ripe tomatoes this year...now if only Mother Nature would cooperate and give us some SUN!!! In the meantime, making tomato jam brings me comfort!
Tomato Jam - Pots and Pins
6 large Tomatoes, cored and chopped (Roma tomatoes work best)
1 large white onion, finely diced (I used Walla Walla)
3/4 cup sugar
3 tablespoons cider vinegar
1 1/2 teaspoons salt
1 teaspoon black pepper
juice of one large lemon
3/4 teaspoon cumin
Bring all ingredients to a boil in a large pan over high heat, stirring constantly until sugar is dissolved. Reduce heat just a bit but keep the boil and boil for 5 minutes, stirring frequently. Reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally. Jam is done when it has boiled down/reduced, thickened, and all of the liquid has been incorporated and jam and has a "jammy" texture. (When the jam coats the back of the spoon, that's a "jammy" texture.) Pour jam into clean/sterilized jars. Makes about 2 1/2 cups. Keep in refrigerator for 5 days.
