Spiced Tomato Jam

I *LOVE* tomato season. Tomatoes are one of those binary foods--you either love 'em or you hate 'em. I can eat a fresh, juicy, ripe tomato like an apple so that's where I stand on that issue....right now, my farmers market is brimming with early girl tomatoes and sweet cherry tomatoes (and even really pretty yellow tomatoes--good for a colorful salad!).
This recipe takes a lot of fresh flavors of ginger, lemon, sweet cherry tomatoes and I cook it all down with some warm cinnamon, clove, and cumin spices until it makes a sweet, sticky jam that is perfect for topping on goat cheese crostini, polenta squares, pita sandwiches, baked brie with pine nuts, or even grilled vegetables...and sometimes, I even catch Jason eating it right out of the jar with a spoon, but he doesn't know that I know so let's not tell him...


INGREDIENTS:

* 1 pound of ripe cherry tomatoes
* 4 Tbsp. sugar
* 5 Tbsp. light brown sugar
* 1/2 lemon, thinly sliced into half moons (remove seeds)
* 2 Tbsp. fresh ginger, grated
* 1/2 tsp. ground cinnamon
* 1/4 tsp. ground cloves
* 1/2 tsp. ground cumin
* 1/2 tsp. balsamic vinegar
* 3 Tbsp. apple cider vinegar
* pinch of salt
* optional choice for a lil kick: pinch of cayenne pepper, red chili flakes or a serano chili


EASY PEASY DIRECTIONS:

* Combine all ingredients in a saucepan and cook over medium-high heat, stirring frequently, for about 40-45 minutes until it thickens and becomes a gooey mess!

Incidentally, your kitchen will fill up with the smell of Christmas (which doesn't really correspond with tomato season, but it's a warm yummy feeling good for any time of the year!)...

Muscat and Fig Compote

This is one of my favorite creations, which I am especially proud of because I stumbled upon it by accident while wanting something to go with my sunday morning pancakes...it is similar to the consistency of jam, easy to make and absolutely delicious...

INGREDIENTS:

2 cups figs (dark mission figs are best), diced
2/3 cup water
3/4 cup sugar
3 Tblsp. Muscat

DIRECTIONS:

* Heat the water in a small pot
* Bring water to small boil and add sugar and stir on medium heat.
* This will cook down to a simple syrup with a thicker consistency than just sugary water...takes about 10-12 minutes.
* Lower heat to medium-low and simmer for about 8-10 minutes.
* Stir in the Muscat and let simmer down for another 10 minutes or so.
* Allow to cook down to desired consistency (I prefer it thick like jam).
* Cool before serving.

Store the compote in an air-tight jar and use within one week.

Serving Suggestions: I like to put a small amount of the compote on a crostini with goat cheese...or with thick, greek style yogurt with walnuts. It is also a good on toast or muffins!