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Perfect for using abundant homegrown or farm-stand tomatoes. Make this jam by chargrilling the tomatoes, sweet onion and chile first, then simmer with rosemary, brown sugar and cider vinegar. The result is a tart-sweet spicy condiment for sandwiches, burgers and grilled meats.
2 pounds plum tomatoes, cored, halved and seeded
1 medium onion, cut into thick slices
1 small poblano chile, seeded
1/4 cup firmly packed brown sugar
2 tablespoons cider vinegar
1 teaspoon McCormick® Rosemary Leaves , crushed
1/2 teaspoon salt
1 tablespoon white wine vinegar
8 slices thick-sliced rustic bread
For the Rosemary Smoked Tomato Jam, grill tomatoes, onion and poblano chile on medium-high heat about 5 minutes or until lightly charred, turning occasionally. Coarsely chop tomatoes, onion and poblano. Place in medium saucepan. Add brown sugar, cider vinegar, rosemary, salt and pepper. Bring to boil. Reduce heat to low; simmer 1 hour or until thickened, stirring occasionally.
Meanwhile, for the Poached Eggs, fill large deep saucepan with 2 inches of water. Add white wine vinegar. Bring to boil. Reduce heat to medium. Break 1 egg into small dish. Carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.
To serve, place 1 slice bread on each plate. Top with Rosemary Smoked Tomato Jam and a poached egg.
Test Kitchen Tip: Store tomato jam in clean covered container in refrigerator up to 2 weeks.
(Amount per serving)