Tomato Jam In Progress

Fowl & Fodder Downtown features a burger topped with ancho barbecue sauce and tomato jam (among other things). I haven’t tried it myself, but my two coworkers who have claim the tomato jam is too cloyingly sweet for the burger.

That got me to thinking… what better way to “put up” the remainder of my tomato surplus than jamming? Refrigerator jam, specifically — I’m not equipped for preserving (aka canning). Not yet, anyway.

I found a recipe for tomato jam from The Kitchn and decided to try it out this evening. I only made a couple minor adjustments by necessity: I used my beefsteak tomatoes plus a few SunSugar cherry tomatoes instead of the suggested Roma; I only had light brown sugar instead of dark brown; and I always keep a jar of chopped ginger in the fridge, so I used that instead of fresh grated.

Oh, good lord. I have found my new favorite condiment.

One pint of tomato jam

I can see myself putting this on every burger and sandwich I ever make from now on — until it’s gone, that is, or unless I’m already using my homemade roasted tomato barbecue sauce.

Tomato jam plus barbecue sauce… Yeah, I’m gonna have to try that burger at Fowl & Fodder.

Photographs and Memories by Jim Croce has morphed in my head from being about a love who’s left to being about a love who’s died. #middleage

Welcome to Downtown Toledo, Fowl & Fodder! It’s great to have you here. t.co/VBTMY7cEfQ

Dear female coworker of my same generation,

I am a grown-ass 41-year-old woman. Please don’t refer to me as “girl.”

Best,
Diana

Preview weight on the bathroom scale showed me exactly the same as last week. Official #weightwatchers weigh-in showed me down 1.2 lbs!