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
Pickled Mustard Greens
A Memphis-born chef shares a bright and spicy way to preserve a green staple of summer
Food & Drink
Triple Chocolate Mousse Cake
A decadent dessert with a secret ingredient—one every Southerner is sure to have on hand
Food & Drink
How to Make Mason Jar Butter
Maybe you’ve mastered homemade bread, but how about made-from-scratch butter? It’s easier than you think
Trending Stories:
G&G PRESENTS:
30 Southern Heroes
From conservationists to cultural champions to preservationists to storytellers, these groundbreakers are making the South a better place
Food & Drink
The Ultimate Guide to Grits
Kernels of wisdom about one of the South’s fundamental foods
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
