Please help. What do you use tomato jelly, jam or preserves on?

raindrops27 · June 29, 2011

I see all these yummy pickeled tomato, jam, preserves recipes. What I am clueless to, is what do you use them with. Like tomato jelly? What type of food do you use that on? I am trying to figure out, what canning recipes I should make. That I would use. However. I have the slightest on how or what type of food these recipes go with?

nicky · June 29, 2011

They go with just about anything. One of my favourite things is that they give you a little taste of summer in the winter.

Obviously - burgers, pasta....
Slather it on grilled chicken.
They make a great dip for a cheese & cracker tray.
Spoon it on top of Brie & bake....mmmm

CT Lady · December 24, 2011

Whenever I serve the family pot roast, I serve tomato jelly or tomato jam as a condiment. It is a delicious foil for the savory roast. It also works with meat loaf. Try it and enjoy!

shelleybean · December 24, 2011

I would love tomato chutney on a steak or some grilled chicken or shrimp. I think it would also be good with some okra and maybe some corn cut off the cob. On some crostini with a little goat's cheese. Mixed with black beans and rice. Yum! Now you've really got me wanting to make some!!

stormymater · May 1, 2012

Hot crispy buttered toast!
W/cream cheese on crispy warm bits of sourdough bread!
w/peanut butter - really

greyghost · May 2, 2012

Similar to Stormy's idea above; I like pepper or tomato jellies/jams placed on top of softened cream cheese for a Holiday spread.

We use different salsas on top of a white fish-usually Cod-that is either baked
or put in foil and done on the grill. I'll bet these tomato products might work
well, too.

ncjsgram · May 18, 2012

it's great in the morning on a toasted english muffin. throw a nice dollop on a crepe, rol it up & eat it......................yum.

Father'sDaughter · August 4, 2012

Just had toasted Italian bread with some of last year's green tomato jelly. I think it actually tastes better now than when I first made it. The tomatoes were the ones with no hint of color on them that I picked the day before Irene rolled through. It's also a great way to use those that don't stand a chance of ripening before first frost, and aren't far enough along that they'll ripen inside.

ncjsgram · August 4, 2012

i preserve ripened ones. my favoriter thing to put them on is a toasted english muffin or inside of a cupcake.

June 29, 2011	#1
raindrops27 Tomatovillian™ Join Date: Jun 2011 Location: long island Posts: 327	Please help. What do you use tomato jelly, jam or preserves on? I see all these yummy pickeled tomato, jam, preserves recipes. What I am clueless to, is what do you use them with. Like tomato jelly? What type of food do you use that on? I am trying to figure out, what canning recipes I should make. That I would use. However. I have the slightest on how or what type of food these recipes go with?

December 24, 2011	#4
shelleybean Tomatovillian™ Join Date: Feb 2006 Location: Virginia Beach Posts: 2,648	I would love tomato chutney on a steak or some grilled chicken or shrimp. I think it would also be good with some okra and maybe some corn cut off the cob. On some crostini with a little goat's cheese. Mixed with black beans and rice. Yum! Now you've really got me wanting to make some!! __________________ Michele

May 18, 2012	#7
ncjsgram Tomatovillian™ Join Date: May 2012 Location: park city, il Posts: 3	tomato preserves it's great in the morning on a toasted english muffin. throw a nice dollop on a crepe, rol it up & eat it......................yum.

August 4, 2012	#9
ncjsgram Tomatovillian™ Join Date: May 2012 Location: park city, il Posts: 3	tomatojam/preserves i preserve ripened ones. my favoriter thing to put them on is a toasted english muffin or inside of a cupcake.

June 29, 2011	#2
nicky Tomatovillian™ Join Date: Jun 2011 Location: Ontario Posts: 600	They go with just about anything. One of my favourite things is that they give you a little taste of summer in the winter. Obviously - burgers, pasta.... Slather it on grilled chicken. They make a great dip for a cheese & cracker tray. Spoon it on top of Brie & bake....mmmm

December 24, 2011	#3
CT Lady Tomatovillian™ Join Date: Dec 2011 Location: Connecticut Posts: 1	Whenever I serve the family pot roast, I serve tomato jelly or tomato jam as a condiment. It is a delicious foil for the savory roast. It also works with meat loaf. Try it and enjoy!

May 1, 2012	#5
stormymater Tomatovillian™ Join Date: Dec 2008 Location: Pleasure Island, NC 8a Posts: 1,162	Hot crispy buttered toast! W/cream cheese on crispy warm bits of sourdough bread! w/peanut butter - really

May 2, 2012	#6
greyghost Tomatovillian™ Join Date: Mar 2009 Location: southeastern PA Posts: 760	Similar to Stormy's idea above; I like pepper or tomato jellies/jams placed on top of softened cream cheese for a Holiday spread. We use different salsas on top of a white fish-usually Cod-that is either baked or put in foil and done on the grill. I'll bet these tomato products might work well, too.

August 4, 2012	#8
Father'sDaughter Tomatovillian™ Join Date: Nov 2011 Location: MA/NH Border Posts: 4,919	Just had toasted Italian bread with some of last year's green tomato jelly. I think it actually tastes better now than when I first made it. The tomatoes were the ones with no hint of color on them that I picked the day before Irene rolled through. It's also a great way to use those that don't stand a chance of ripening before first frost, and aren't far enough along that they'll ripen inside.