Tomato Jam with Potato Frittata

July 31, 2012

I’m one of the biggest scatterbrains you’ll ever meet. I may not ever lose my keys but I will quite frequently, drive 20 minutes in the wrong direction before realising I was going the wrong way (more often than not I would also forget where I was going in the first place). I’ve nearly kidnapped many confused car-pooling friends back to my place because of my episodes.

I’m also scatterbrained when it comes to the groceries. I had these awesome bags of tomatoes on the vine but naturally, I forgot about them and completely forgotten why I bought them in the first place. Luckily I always have a back up plan; tomato jam. I love this stuff and I always like to have a jar of it in the fridge to go with the likes of burgers, steak sandwiches and bangers.

I like my jam simple without a heap of extra flourishes to keep the tomatoes front and centre. Here it’s a simple base of garlic and onion, kicked up a notch with good quality balsamic vinegar and the tiniest fragrance of cinnamon. It’s definitely a more glamorous alternative to ketchup, especially with a super simple weeknight dinner like say, a frittata?


Tomato Jam with Potato Frittata
Serves 2
  1. 6 vine-ripened tomatoes
  2. 2 Tbl olive oil
  3. 1 red onion, finely chopped
  4. 2 cloves garlic, finely chopped
  5. 1 stick of cinnamon
  6. 40ml balsamic vinegar
  7. 45g brown sugar
  8. 2 Tbl tomato paste (triple concentrated)
  1. 750g potatoes, peeled, chopped into 2cm pieces
  2. 2 Tbl of olive oil
  3. 1 red onion, finely chopped
  4. 2 cloves of garlic, finely chopped
  5. 1/2 tsp smoked paprika
  6. 3 chorizo, chopped into 2cm pieces (or any sausage of your choice)
  7. 6 eggs
  8. 1 Tbl of milk
  9. 1-2 Tbl of finely chopped parsley
  1. Bring a pot of water to the boil. With a sharp paring knife, score a small cross on the bottom of each tomato. Blanch the tomatoes for a minute in the boiling water or until the skin just starts peeling. Drain and refresh in ice water, then peel the skin off the tomatoes. Roughly chop into chunks.
  2. Heat the oil in a pan then sauté onion, garlic and cinnamon stick for about 10-15 minutes or until the onion has softened and is lightly caramelised (golden but not brown).
  3. Deglaze with the balsamic vinegar, scraping any bits off the bottom of the pan, then add the sugar, tomato paste and chopped tomatoes. Bring to a boil then gently simmer for about 30 minutes, stirring occasionally or until it’s thick. If the jam looks like it’s getting too dry, add a little water. Discard the cinnamon stick.
  4. Store in sterilised jars. I keep mine in the fridge and it lasts for a bit (not that I let it last that long anyway!).
  5. Serve with bacon and eggs, meat pies, sausages, steak sandwiches, burgers, hot dogs, frittatas, omelettes; you get the drift.
  1. Bring a pot of salted water to a boil, then add potatoes and cook for approx. 5-10 minutes or until just tender. Drain well then tip back into the pot and place over low heat to ‘dry’ the spuds out.
  2. While the potatoes are cooking, heat up the oil in a large fry pan or skillet and sauté onions, garlic and paprika until onion has softened. Add the chorizo and sauté until just cooked. Tip out into a bowl and set aside. Preheat the grill / broiler to high.
  3. In the same pan, add the potatoes in a single layer (you might have to do this in batches) and fry on all sides over high heat until the outsides are golden. Tip into the bowl with the chorizo and carefully toss to combine.
  4. In another bowl, whisk up the eggs, milk and chopped parsley until frothy. Season to taste. Pour the egg over the potato mixture and gently toss to combine. Tip this back into the frypan and spread out evenly.
  5. Cook over low heat until the bottoms are set but the centre is still a little runny. Then stick it underneath the grill for a couple of minutes or until the tops are golden. Garnish with extra herbs if you wish.
  6. Serve immediately with a crisp salad and tomato jam.
Citrus and Candy

{ 9 comments… read them below or add one }

steph (whisk/spoon) September 17, 2012 at 03:47

Wen we lived in Sydney, I used to love getting an egg and cheese on a roll with tomato jam at the outdoor markets. I just made this tomato jam today, and it is delicious!!


April August 9, 2012 at 02:22
Sasha @ The Procrastobaker August 7, 2012 at 06:51

I came here to look at the frittata (chorizo being a staple love in our house) but left drooling at both the jam and the frittata! They look divinnneee


Sara (Belly Rumbles) August 3, 2012 at 14:29

Really would be great to have in the fridge, so many uses and would spruce so many dishes up.


Iron Chef Shellie August 3, 2012 at 09:01

lol, I often buy ingredients and forgot what I was meant to do with them too :P haha


Christine August 1, 2012 at 10:54

scrumptious combination! that tomato jam would be amazing on a toastie…


Diana July 31, 2012 at 14:07

It looks delicious!! I’ve never tried tomato jam, but now I want to make it so bad!! Have a nice day!! :D


Nic@diningwithastud July 31, 2012 at 10:52

Oh my god – delicious!


Tina @ bitemeshowme July 31, 2012 at 09:26

Definitely a winter warmer meal. I am mesmerised by your photography. I absolutely adore you and your work, Karen :)


Leave a Comment

{ 1 trackback }

Previous post:

Next post: