Another day, another set of random bits in my refrigerator that can’t really be used for anything on their own, so time for a mash up.  Today I found these boys. 

Not unusable, but a little too far gone to be tasty on a sandwich or dipped into anything.  Then this friend joined the party (has been zested and a portion juiced for a different recipe – looking pretty!).

Some more scrounging around and before long, I had this going on, the makings of a spread/jam.

Tomatoes, pepper, lemon juice, apple cider vinegar, brown sugar, honey, knob of butter (had been using it to grease pans for baking), sprig of tarragon from friend’s garden, decent pinch of red pepper flakes, salt and pepper.  Boil it up.

This really needs smell-tech.  Also, if you turn your attention away and it happens to start to get more cooked than you planned, you now have delicious Charred Tomato Jam/Spread/Business.  With added depth of flavor.  Really – this did not ruin anything and in fact added dimension to it.  I just made sure to avoid the black bits as much as possible when I was scraping it out of the pan.

And there you have it.  I pureed it smooth, my daughter would have done it chunky.  Your choice.  We spread it on bread, dolloped it on eggs, dipped vegetables and shrimp in it.  Get creative!  Now, listen, I will write out the recipe for what I did here, but promise me you won’t feel like you need a recipe to do this with your own fridge bits.  Just remember to cover all your balance bases – acid, fat, sweet, salty, and spice if you like.  Be bold, do not be afraid.  Cook fearlessly!


3 slightly mushy tomatoes

1 wrinkly pepper

juice from 2/3 of a lemon

tbspish apple cider vinegar

a stem of tarragon

1 tbspish brown sugar

1 tbspish honey

2 tbspish butter

large pinch of pepper flakes




Pop it all in a pan, bring it to a boil and then keep it at a lively simmer for about 20 minutes, until it thickens.  Add a little water if it goes too far.  Remove the tarragon stem and puree totally or leave it chunky.  Yum it up.



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