I did a lil’ chef demo at the Peachtree Farmers Market in Atlanta yesterday and man, o’ man, was it HOT. The market was hoppin’ despite the heat, and I did take a few moments to step away from my burner and cruise the farm stands. Bought some Tupelo honey for my neighbors (who are graciously watering plants in my absence - thank you!), ate a pineapple-mint ice pop, snacked on some wood-fired pizza and drank one of the most thirst-quenching teas I’ve ever had the pleasure of tasting.

Back in my make-shift kitchen, I demo’d “3 Ways to Preserve a Tomato” because Atlanta is HOT and there is a glut of sun-loving produce. Tomatoes, watermelons & peppers abound in Hotlanta. I tackled tomato preservation as a creative way for people to extend the bounty and get smart about putting up produce.

The first recipe is a straight up canned tomato. You basically cook down tomatoes, add some acid and can. (Saftey note: do not can without using tested recipes!)

I also did a slow-roasted tomato doused in olive oil, herbs and salt and pepper. In a single layer, toss all ingredients on a sheet pan and bake at 250 for 3 hours or so, until tomatoes are wrinkled. Cover with a cap of olive oil and hold in your fridge.

The third recipes was by far the most popular: Tomato Jam. Once again, I borrowed this dish from my dear cheesemaker friend Lynda (who is a huge culinary influence of mine) and made a super simple tomato relish years ago that I never forgot. Part acid, part sweet, a little toasty, this jam is perfect with sharp cheese and crackers, or as a condiment to roasted meat or sandwiches. EVERYONE asked if the recipe is included on the pages of Urban Pantry. It isn’t, so I promised to post it here. Full recipe with proportions will follow when I’m back in Seattle and able to test a recipe for real, but this will work for those dying to get their hands on it sooner.

Thank you all for coming to the market & buying my book! I had an awesome time.

Tomato Jam

Dry roast seeded tomatoes with a sprinkle of salt in a large saute pan over medium low heat, removing moisture, about 30 to 40 minutes. Add a tablespoon or two honey, a spoonful of toasted sesame seed, 2 grates of orange zest and about a teaspoon of ginger to taste. Serve.

I really really don’t like berry seeds in my preserves, cooking, smoothies, etc. For raspberry, in particular, the seeds are quite thick and hard. Raspberry is the one fruit I strain seeds from when I’m preserving, and one of the few fruits that I turn in to jelly. For a recipe, check out this months Seattle’s Child Magazine.