Capital Chefs: Will Artley of Evening Star Cafe (Part 2)

Photo courtesy of
‘Chopping tomatoes’
courtesy of ‘bonappetitfoodie’

It’s summertime and if you look around, you’ll notice that tomatoes are ripe and abundant. They’re in salads, they’re on sandwiches, they’re in your gazpacho. They’re everywhere! So here’s a recipe for something a little different from Will Artley: a tomato jam. The chef suggests serving it on scallops, on toast, and I think it would even go quite well on some roasted chicken. Plus, if you are a little more advanced, you can can the jam and have it last for months. Click through to find the full recipe.


Photo courtesy of
‘Beginnings of Tomato Jam’
courtesy of ‘bonappetitfoodie’

Will Artley’s Tomato Jam

Ingredients:
4 lbs of heirloom tomatoes (any variety), small diced
1/4 cup of finishing vinegar
4 tbsp of brown sugar
1 large red onion, small dice
3 cloves of garlic, sliced
1 oz. of basil
1 oz. of rosemary
1 oz. lavender (author’s note: make sure it’s culinary lavender, the kind that’s edible and isn’t treated with anything that would make it more likely to be shoved in a potpurri jar in your bathroom)

Author’s notes: 1 ounce is about 2 tablespoons. Also, for the finishing vinegar you’re looking for something very mellow, such as a sweeter balsamic vinegar.

Instructions:
1. Sweat out the onions and garlic in a sauté pan.
2. Top with the tomatoes, vinegar and sugar.
3. Cook for 25 to 35 minutes, stirring until all is incorporated and syrup consistency.
4. Finish with basil, rosemary and lavender.
5. Let cool and serve at room temperature.

Photo courtesy of
‘Heirloom Tomatoes’
courtesy of ‘bonappetitfoodie’

Marissa was born and bred in New Jersey, but moved to DC for undergrad at GWU (Go Colonials, go!), fell in love with the District and learned that there was life and civilization beyond New York City. She loves eating at white-tablecloth-three-forks-at-your-place-setting restaurants, but she’ll also be the first to suggest we scarf down some chili dogs at 2 am. Simply put, she loves all things food. You can also read about why she loves DC. Follow her on Twitter and email her at mbialecki (at) welovedc.com.

2 thoughts on “Capital Chefs: Will Artley of Evening Star Cafe (Part 2)”

  2. Word on the street is Whole Foods has it, though I didn’t find it at the one I usually go to.

    Also, I would be willing to bet the Spice and Tea Exchange in Georgetown has it: http://www.spiceandtea.com/dc-georgetown-ezp-31.html?chapter=1. You can call ahead and double check.

    For this particular recipe though, the lavender isn’t crucial. I was surprised that Will added it to the jam, and it’s basically another flavor layer. You can certainly make it without lavender though.

    Hope this helps!