Tomato jam

1 jar

5 red tomatoes
1 lemon
150 g/5 oz caster sugar
6 sprigs tarragon or basil
3 tbsp roughly chopped almonds

Cut the tomatoes and lemon into small pieces. Put them with the sugar into a saucepan. Simmer gently until all the liquid has boiled away, approx. 20 mins. It should have a jam-like consistency by this point. Add tarragon and simmer for further two mins.

Add the almonds just before removing the saucepan from the stove. Pour into a cleaned and sterilised jar.

Serve the tomato jam with Västerbottensost.

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