Name: Creole Tomato Jam
Yield: Makes 1 Pint
Ingredients: 1 garlic bulb, peeled and sliced; 1 sweet onion, julienned; ½ tsp. vegetable oil; 3 large Creole tomatoes, peeled, cored, and rough-chopped; 2½ tsp. kosher salt; ½ tsp. black pepper; ½ tsp. cayenne pepper; 1 cup dark brown sugar; 2 tsp. Crystal hot sauce; 2 tsp. Worcestershire sauce; Juice of 1 lemon

Creole Tomato Jam

Yield: Makes 1 Pint

Ingredients

- 1 garlic bulb, peeled and sliced
- 1 sweet onion, julienned
- ½ tsp. vegetable oil
- 3 large Creole tomatoes, peeled, cored, and rough-chopped
- 2½ tsp. kosher salt
- ½ tsp. black pepper
- ½ tsp. cayenne pepper
- 1 cup dark brown sugar
- 2 tsp. Crystal hot sauce
- 2 tsp. Worcestershire sauce
- Juice of 1 lemon

Preparation

Add garlic and onion to a large pot with oil and sauté over medium heat until garlic is golden brown. Add remaining ingredients and stir to combine. Reduce heat to low and allow mixture to simmer uncovered for 2-3 hours, or until jam is dark and thick, stirring occasionally. Pour the jam into sterilized jars. Refrigerate for up to 2 weeks.

Recipe from Tory McPhail of Commander’s Palace, in New Orleans, Louisiana.