Food & Drink
Creole Tomato Jam
Makes 1 Pint
This savory jam from chef Tory McPhail of Commander’s Palace, in New Orleans, is your new best friend this grilling season
illustration: Tim Bower
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.
Related Stories:
Food & Drink
A Classic Southern Combination
Make a batch of traditional green tomato marmalade and cheese pennies, just like they do at Western North Carolina’s John C. Campbell Folk School
Drinks
A Different Kind of Catfish
This effervescent vodka, lemon, and basil cocktail comes straight out of the Mississippi Delta
Food & Drink
Chef Kristen Essig’s Big-Batch Bolognese
The house Bolognese sauce at Thalia, NOLA’s newest neighborhood joint, is an old-school, comforting recipe—as at-home on noodles as it is on nachos
Trending Stories:
Food & Drink
Forgotten Southern Recipes
From pear salad and tomato pudding to vinegar pie and bacon crackers, we’re more than ready for these old-school classics to make a comeback
Arts & Culture
Party Like a Vanderbilt
A new exhibition at the Biltmore in Asheville shows Southern hospitality at its finest
Food & Drink