Tomato Jam and Johnnycakes

Carla Hall
Servings: 4 to 6
1 to 2 hr

You'll want to make these tomato jam & johnnycakes every day!

  • Ingredients
  • step-by-step directions
Tomato Jam and Johnnycakes
  • 2 pounds ripe plum tomatoes (quartered lengthwise)
  • 1 sprig thyme
  • 1 sprig rosemary
  • 3 cloves garlic (peeled and sliced)
  • 1/2 teaspoon chili flakes
  • 2 tablespoons olive oil
  • 1/4 cup sugar
  • 2 tablespoon apple cider vinegar
  • scallions (to garnish)
  • 3/4 cup all-purpose flour
  • 1 1/4 cup cornmeal
  • 1/4 cup sugar
  • 1 teaspoon baking soda
  • 2 large eggs (lightly beaten)
  • 3 tablespoons butter (melted)
  • 1 1/2 cups buttermilk
  • kosher salt and freshly ground black pepper (to taste)
  • canola oil (for frying)
  • Preheat grill to medium-high heat. In a large sheet of foil place tomatoes, thyme, rosemary, garlic, chili flakes and drizzle with olive oil. Season with Kosher salt and freshly ground black pepper. Pinch foil together to form a packet and place on the grill. Allow to cook until tomatoes are tender and skin has blistered, about 8-10 minutes.
  • Remove from the grill, allow to cool for 5 minutes. Preheat saucepan over medium-low heat. Remove the skins of the tomatoes over a large bowl to collect any juices. Discard skins and place tomatoes and juice in medium saucepan. Add sugar and stir tomatoes with a wooden spoon, mashing tomatoes occasionally while stirring. Allow to cook down until thick in consistency, about 40-45 minutes. Remove from the heat, stir in apple cider vinegar and discard the thyme and garlic. Place in mason jar and allow to cool completely. Spread on Johnnycakes.
  • Place scallions on the grill and cook until slightly tender but charred on both sides, about 4 minutes. Remove and thinly slice on a bias. Garnish on top of Johnnycakes with tomato jam.
  • For the Johnnycakes: in a large bowl add the flour, cornmeal, sugar, baking soda and whisk to combine. Add eggs, butter and buttermilk and mix to combine.
  • Heat a cast-iron skillet over medium heat. Add 1/4 cup of canola oil. Drop batter in 1/3 cup increments around the pan. Allow batter to sizzle and cook until golden brown, about 3 minutes. Flip and allow the other side to cook until golden brown and cooked through, about 3 minutes. Remove to a paper towel and keep warm. Repeat with remaining batter.
  • Tip: make the tomato jam ahead of time! Serve with eggs, toast, rice, or as a condiment on a sandwich or burger!
Similar categories: Courses & Meals Lunch
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