My yellow cherry tomatoes have been going wild with our early start to a long hot summer in Los Angeles. I love the idea of treating tomatoes truly as a fruit and came up with this quick jam to accompany anything - your morning toast (how about on top of some ricotta?), an appetizer (on top of bruschetta and burrata or on your charcuterie board), or served with ham or prosciutto on biscuits! I purposely designed the recipe for a small batch (makes 1 1/2 - 2 cups), so you don't have to go through the canning process. You can make it in less than an hour and enjoy without breaking a sweat!
1 pound assorted cherry tomatoes - washed, stems removed
1/2 cup sugar
1/4 cup EACH lemon juice and tarragon or white wine vinegar
1/2 tsp salt
1/2 cup chopped herbs (I used 1/2 basil, 1/2 fresh tarragon)
1. Put tomatoes, sugar, salt, lemon juice and vinegar into a saucepan over medium. Gently mash some of the tomatoes to release their juices and let simmer for 45-60 minutes until liquid is reduced. Take off heat, stir in the herbs and taste. Adjust the acid level (I ended up using a little more vinegar) to your liking.
2. Store in a clean glass jar with lid. Will keep up to 2 weeks in the fridge.