Tomato-Basil Marmalade

We picked up literally two baskets full of tomatoes at the farmers market this past weekend. With one, I made another batch of Slow-Roasted Tomatoes. With the other, I wanted to do something different.

So, I did.

I feel like there's a lot of (self-imposed) pressure to constantly create new recipes. Reality is, nothing exists in a vacuum. I continually seek out other blogger, chef, family member, etc. eats. It's how I learn about new methods. It's how I learn about new foods, flavor combinations, and on and on.

And cooking all our CSA produce is certainly a workout.
I can use all the help and inspiration I can get!

This recipe, which I found on Serious Eats, is quite simple. Interestingly enough, it was posted exactly two years ago today! (For those of you curious about how marmalade differs from jam/jelly, check out this post.)


How we made it ours:

• omitted the fennel 
• omitted the leek, put more onion in its place 
• used olive oil versus canola oil 
• used white vinegar versus red wine vinegar

Oh, yeah. I got a little desperate to bounce some light for these photos. Out of paper-towels (so I couldn't do this photography trick) I used Ada's tambourine.


What else do you see?


They're bits of squash from a gigantic roast. I told Stephen it wasn't absolutely necessary to skin them first. But he did anyway.

Anyway, this marmalade is delicious. Sweet. Tangy. Savory. And it lasts for up to one month once refrigerated (the recipe author notes that you should discard the basil leaves before consuming -- they get funky).


I'll announce the winner of the mothering Mother bags tomorrow. Today on Writing Chapter Three, we're sharing our favorite baby & toddler fashion trends . . . and how to get the look on the cheap.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!