Accomac Tomato Jam

24 Aug 2010 by TheAccomac, View Comments

tomatoes in the Accomac kitchen

So, if you’ve been keeping up with us on Twitter, you might have noticed we have a ton of tomatoes! The first year of our Accomac Garden has produced an array of wonderful produce, but our tomato yield has been incredible! Just yesterday we picked 104.5 more pounds, bringing our total yeild as of right now to just shy of 800 lbs! This is extremely exciting to us although it did come as a surprise (we had estimated 500 at the beginning of the season).

Since we couldn’t possibly use everything (although our heirloom tomato salad has been a huge hit this summer), Chef Rob has made 9 quarts of Heirloom Jam and plans on making a lot more this week.

Our own Accomac-Grown Tomatoes and Fresh Mozzarella pesto, marinated olives, balsamic vinegar, evo

We came across this recipe using tomato jam and wanted to share. It sounds fantastic!

Turkey Burgers with Tomato Jam, Olives and Feta

(Also great with ground lamb)

Ingredients:

1 pound ground turkey

2/3 cup finely chopped red onion

1/3 cup (about 2 ounces) crumbled feta cheese plus additional for topping

3 tablespoons coarsely chopped pitted Kalamata olives (about 6)

1 1/2 teaspoons olive oil plus additional for brushing

1 small garlic clove, pressed

1/2 teaspoon chopped fresh rosemary

1/2 teaspoon (generous) coarse kosher salt

1/2 teaspoon (generous) black pepper

4 crusty rolls, halved horizontally

Tomato Jam

Prepare barbecue (medium-high heat). Brush grill rack with oil.

Gently mix turkey, onion, 1/3 cup feta, 3 tablespoons chopped olives, 1 1/2 teaspoons olive oil, garlic, rosemary, generous 1/2 teaspoon coarse salt, and generous1/2 teaspoon pepper in medium bowl. Form into 4 patties, each about 1 inch thick. Brush with oil and sprinkle with salt and pepper.

Grill burgers until charred on both sides and cooked through, about 5 minutes perside. Grill cut side of rolls until toasted, about 2 minutes. Assemble burgers with Tomato Jam and additional feta and chopped olives.

View original recipe here.