If you’re like me, you want to keep on tasting summer for at least another couple of weeks. I am especially reluctant to say goodbye to the many shades of homegrown tomatoes I’ve been stuffing myself ...

Tomato Jam isn’t the easiest restaurant to find. When I first visited for lunch, I circled the parking lot of the Biltmore Avenue medical center where it’s located so many times I began to wonder ...

VEGETARIAN FLAVORS: A panini with olive tapenade and fontina is only one of many tasty uses for the jam I'm not a creature of habit. I rarely eat the same thing twice in a row. Yet one August I ate ...

Tomato jam requires just a handful of ingredients and minimal effort, and it is as easy as making applesauce. All you need are ripe tomatoes, some warm spices, a sharp knife, a heavy sauce pot and ...

This tomato jam is adapted from a recipe for a Moroccan chicken tagine. Sweet and savory, this jam is best served with hearty entrees. It is not suitable for home canning, so please don't use this ...

It’s peak tomato season — and what better way to enjoy it than with these tomato jam and goat cheese crostini? I created this recipe because one of my staffers at Parties That Cook grows tomatoes. At ...

Chef Marcus Samuelsson makes incredible biscuits, adding a little bit of nutty brown butter to amp up the flavor. He serves them warm, spread with tangy-sweet tomato jam, fried ham and perfectly ...

Heat the olive oil in a medium pot over medium heat. Add the onion and sweat for 3 minutes to soften. Add the garlic and let sweat for another 2 minutes. Add the tomatoes, vinegar, oregano, brown ...