This savory tomato jam isn’t your average tomato sauce, in fact, it’s not made with sauce at all. This original recipe uses ...

A green tomato in early November is a moral dilemma. Do you leave it on the plant, praying the rain will spare it long enough to ripen? Heh, sucker. Or are you a hardliner? This particular type of ...

This deeply savory tomato-onion jam from chef Laurel Burleson of Ugly Apple Café in Madison, Wisconsin, is an excellent opportunity to ask for scratch-and-dent tomatoes at your local farmers’ market.

I like this recipe because you make it over two days instead of having to plan for a marathon Saturday canning session. The ingredients are simple and yield about six half-pints of a marmalade-style ...

I commented in my Tuesday column that I've got a bunch of green tomatoes that I don't know what to do with. Following is a response from reader Carol Shirley McDonough: Just a note to let you know ...