Serious Eats - seriouseats.com

Good to see Rebecca mentioned! I found her dulce de tomate recipe and have made a few batches of it in the past 6 months. It's basically tomato jam and I don't know if I will ever go back to boring mass produced tomato ketchup again.

This is where globalization takes root. Just because some of us may have grown up knowing jars of sweet fruit, suitable for toast, biscuits, bagles, etc., in some cultures, it's a condiment or it works as well on crackers or bread as apricot jam.

I'm imagining simple squash jam with a pungent cheese and crispy crackers.

Thanks for posting this Linnea.