Roasted, vine-ripened tomato and fennel jam,

heaped  on grilled rustic rosemary bread with

an undercoating of lemony ricotta…OH, so good!

Images Rodrigo DeMedeiros – 425 Magazine

Okay, soon, your garden tomatoes will be ripening fast and furious. This crazy good, savory summer jam, will help you make the MOST of that delicious summer crop . The recipe is in the June issue  of 425 Magazine.

I love  the combo of tomatoes and fennel. Truth be told, I have a thing, for the slightly licorice taste of fennel. Here’s the quick backstory ~

I used to mow, my Italian born, grandmother Nettie’s lawn. On hot summer days, she would quench my thirst with ice coffee, made from the morning’s leftover brew AND some kind of…amazing, licorice-like sweetener. Turns out, the sweetener was actually Anisette, a popular Italian liqueur.

I was 11 (years old). 


I didn’t grow up, to crave Anisette, but I sure do have a fondness for fennel.

If you’re looking for a delicious spread, to slather on thick slabs of rustic grilled bread…at your next backyard barbecue, THIS, is your Jam, kids!

Find the recipe online HERE at 425 Magazine,  in my June Invite feature, Grillin’ and Chillin’, backyard BBQ style.

Thank you 425 and Rodrigo DeMedeiros!

ALL images ~ Rodrigo DeMedeiros