Photo by Tom McCorkle for The Washington Post
Simmering ripe tomatoes with honey, vinegar, salt and pepper until they are reduced to a jam teases out the tomatoes’ inherent sweet-savory essence and makes for a luscious spread that can transform sandwiches, cheese plates and more. Here it is slathered onto crusty whole-grain toast, then topped with a fried egg and treated to a salty sprinkle of pan-crisped prosciutto. It makes for a fulfilling and healthful meal when served with a bowl of vegetable soup or a garden salad.
The recipe makes about 2 cups of the tomato jam; you’ll need 3/4 cup of it for the toasts.
Storage Notes: The jam may be refrigerated in an airtight container for up to 2 weeks. Serve it chilled, warm or at room temperature.
Ingredients
2 pounds ripe plum tomatoes (7 to 8 large), cored, seeded and chopped
2 tablespoons honey
2 tablespoons cider vinegar
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2 ounces sliced prosciutto (4 slices)
3 teaspoons olive oil, divided
4 large eggs
4 large slices whole grain, crusty bread (1 1/4 ounces each), toasted
Directions
To make the tomato jam, in a medium pot, combine the tomatoes, honey, vinegar and 1/4 teaspoon each of the salt and pepper. Set the pot over medium-high heat and bring to a boil. Lower the heat to medium-low and cook, uncovered, adjusting the heat as needed to keep the mixture at a simmer. Stir occasionally, until the tomatoes have broken down and the mixture has become thick and jam-like, 60 to 70 minutes. (Once the mixture starts to thicken, you may need to stir more frequently to prevent scorching.) Remove from the heat, let cool until warm, and transfer to a pint-size jar or 2-cup lidded container. If not using the jam right away, refrigerate it for up to 2 weeks.
To make the toasts, slice or tear the prosciutto lengthwise into 1/2-inch wide strips. In a medium nonstick skillet over medium-high heat, heat 1 teaspoon of the oil until shimmering. Add the prosciutto strips and cook, stirring frequently, until the prosciutto is crisped, about 5 minutes, then transfer to a plate.
Return the skillet to medium-high heat and heat the remaining 2 teaspoons of oil until shimmering. Add the eggs and cook until sunny-side up or over-easy, as desired.
Spread about 3 tablespoons of the jam over a piece of toast, top each with an egg, and finish with some crispy prosciutto. Season to taste with additional salt and pepper, if desired.
Makes 4 servings
Per serving: Calories 237; Total Fat 11g; (Sat Fat 3g); Protein 14g; Carb 23g; Fiber 3g; Cholesterol 199mg; Sodium 499mg; Total Sugar 6g
