This recipe comes to us by way of one of our major chef supporters, Chef Ian Voakes from Jam Restaurant. You can find him just after sunrise each morning getting the day’s first picks from some of our farm vendors.
Blistered Tomato Jam
by Chef Ian Voakes, Jam Restaurant (Logan Square)
Wash and grill whole cherry tomatoes until mostly charred. 30 seconds to a minute on the grill. Reserve half of tomatoes, transfer other half to a pot with sherry vinegar. Reduce on medium low heat until jam consistency. Fold in remaining blistered tomatoes and fresh cut oregano and thyme. Season with salt and pepper and sherry vinegar if needed.
I like to enjoy this with toasted bread from La Boulangerie and a sunnyside egg. Cook a sunnyside up egg very slowly. While that is working, warm the jam in a pot and toast the bread. Top the bread with the blistered tomato jam, add egg on top and devour. The richness of the egg yolk spills over the acidic jam that has a hint of sweetness from the ripe tomato and char from the grill. Then the crunch of the bread is the needed texture to hold it all together. Its a simple dish that has layers of flavor.
What does Chef Ian love about the market?
“That’s what is so great about the market,” he says. “Just picking a few things here and there from different vendors and applying a little technique to an already spectacular product can enhance your breakfast, bringing it to another level. We utilize as much as we can from the vendors every Sunday morning. It gives us an avenue of creativity as well. It’s like a present every week. You never know what may come, but you know it’s going to be good.”
LoganSquarist has teamed with the Logan Square Farmers Market to provide readers with a recipe every week based around the offerings of a farmers market farmer, producer or vendor.