Monday, September 19, 2011
Tomato Jam, Two Ways
On Saturday at the Farmer's Market, Bette Lacina urged me to buy a jar of tomato jam made by Sag Harbor writer and cook Stacy Dermont. All day I looked forward to trying it. For dinner, I spread it on garlicky grilled bread before topping the bread with some homemade ricotta (more on this in my next Newsday column) and some sliced Larchmont Charcuterie salami from Cavaniola's. I must have dreamed about my dinner, because when I woke up I made myself a sweet version of dinner: Toasted bread spread with jam and the ricotta, minus the garlic and salami.