dianaschnuth

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.

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.