Spicy Tomato Jam

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One of my earliest memories of tomato jam was at a restaurant near my house.It was made by one of my favorite local chefs, Will Gilson (now chef-owner of Puritan & Co), who used it as a topping over bacon. It was fantastic. I loved the deep, intense, and sweet tomato essence paired with the smoky, salty bacon.And then I had it again, this time at a pop-up called Whisk, where they served it alongside beef tartare and a sunny side up egg.I've always wanted to try making it myself (even saying so in this

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