Name: Spicy Tomato Jam
Total time: 1 d 50 min
Ingredients: 2 pounds plum tomatoes, cored and cut into ½-inch pieces; 1 1/4 cups sugar; 3/4 cup red wine vinegar; 1/4 cup fish sauce; 6 garlic cloves, minced; 1 large jalapeño chile, stemmed, seeds reserved, and minced; 1 tablespoon grated fresh ginger; 2 star anise pods (optional)

Why This Recipe Works

Tomatoes are rich in glutamates, and when cooked down with fish sauce, they provide a powerful umami punch. Sugar and vinegar supply a sweet-and-sour balance while garlic, ginger, and jalapeño give this jam a spicy finish.

Before You Begin

For a spicier jam, add the reserved jalapeño seeds. The star anise pods add a subtle licorice-like flavor, but they can be omitted, if desired. Serve this jam on eggs, sandwiches, pork, or on crackers with a pungent cheese. To see more of our favorite make-ahead sauces featured in Sauce Week, check out this collection.

Instructions

Combine 2 pounds plum tomatoes, cored and cut into ½-inch pieces; 1¼ cups sugar; ¾ cup red wine vinegar; ¼ cup fish sauce; 6 minced garlic cloves; 1 minced large jalapeño; 1 tablespoon grated ginger, and 2 star anise pods in 12-inch skillet. Bring to boil over high heat. Reduce heat to medium-high and simmer, stirring often, until mixture is thickened and has darkened in color, 25 to 30 minutes.

Discard star anise. Mash jam with potato masher to even consistency. Continue to simmer until silicone spatula or wooden spoon leaves distinct trail when dragged across bottom of skillet, 5 to 10 minutes longer. Transfer jam to two 1-cup jars and let cool completely. Cover and refrigerate for at least 24 hours before serving. (Jam can be refrigerated for up to 3 weeks.)