Provençal Tomato Jam from 'Summertime Food'

From my cookbook Summertime Food: The Essence of Fresh Cooking, page 41.

When I want to make a simple piece of cheese feel extra special, either for company or just a casual night at home with Ryan, I reach into my fridge for a jar of my Provençal Tomato Jam. 

Herbes de Provence, my favorite and only dried herb blend I use, pairs perfectly with cooked down, jammy tomatoes.  It adds incredible depth of flavor and an herbaceousness that brings out the sweetness of tomatoes and livens up all types of cheeses. 

Keep things simple and chic for a little nibble spread—choose a piece of really good cheese, a bunch of aromatic grapes, a few earthy crackers, an assortment of toasted nuts, and my Provençal Tomato Jam make for a perfect little fête!

Provençal Tomato Jam

Ingredients (makes 1 pint)

• Tomatoes – 1½ pounds, cored, Roma, grape, or cherry varieties recommended
• Herbes de Provence – 2 teaspoons, lightly crushed
• Sugar – 1 cup, granulated
• Shallot – 1 small, minced
• Garlic – 3 cloves, minced
• Lemon Juice – 1 medium, freshly juiced
• Sea Salt – 1½ teaspoons
• Black Pepper – 1 teaspoon, freshly cracked

Directions

1. In a medium Dutch oven or heavy-bottomed pot set over medium heat, add all the ingredients.  Stir to combine.  Bring to a boil, stirring often.
2. Reduce the heat and simmer, stirring occasionally, for 55 – 60 minutes until the mixture has a consistency of thick jam.  Allow to cool, transfer into a jar, and store in the refrigerator.

Kitchen Tip
When choosing an Herbes de Provence blend, make sure to choose one that includes lavender. This adds a delicate floral note to both sweet and savory recipes.