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

June/July 2014

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

  1. 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.

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