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:

Recipes
Simmer a Second Life Out of Crawfish
A Mississippi chef’s secrets to crawfish leftovers, plus a recipe for snapper with crawfish curry

Recipes
Classic She Crab Soup
A Southern coastal staple prepared by the matriarch of Edisto Island

Recipes
Fried Shrimp the Lowcountry Way
Plus, two seafood sauce recipes
Trending Stories:

Food & Drink
A State-by-State Guide to the South’s 35 Best Oysters
Oyster experts from around the South weigh in on their favorite oysters, by state

Food & Drink
How an Award-Winning Pastry Chef Doctors Up Boxed Cornbread
Even Kelly Fields whips up a box of Jiffy every once in a while. Here’s how she makes the store-bought stuff her own

Travel
Five Out-of-the-Way Spring Break Escapes
Remote Southern retreats to help you unwind and unplug