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Tomato jam is basically what it sounds like! Jam texture, and has just enough natural sweetness to be reminiscent of a fruit jam. I like it on sandwiches, toast, crackers, pita, with charcuterie, with chicken, with eggs, with pizza!
Oh, we went to Bali you guys! And man – Bali is like you would expect in so many ways but also, kind of like…San Diego! Haha. A lot of healthy, cute breakfast cafes, people going surfing early in the morning… ok – I don’t know anything about San Diego but that’s how I imagine it 🙂
To my point – we went to this cute insta-worthy cafe for breakfast, one time. I got avo toast that came with a side of Tomato Jam. Derek is a tomato jam connoisseur so he ordered a side too, and slathered it all over his eggs bennie.
The verdict? Not my fave. It was a little too…Italian? If you add any kind of herbs, you risk making an ultra rich marinara instead of a jammy, sweet, but also bright and tangy tomato-forward jam.
Give it a go on a sunday. While you meal prep the rest, let it chill on the stove. It cooks itself.
Easy Tomato Jam
- 2 cups organic grape tomatos – washed
- 2-3 clove garlic (small ones) – thinly sliced
- pinch kosher salt
- 3 tbsp olive oil
- 1-2 tsp balsamic vinegar
- 1/2 tbsp butter – (optional)
- place your toms, garlic, oil and salt in a small fry pan or a sauce pan over medium heat.
- Cook on medium, to medium-low for one hour, more if you want. Toms should be soft, falling apart.
- When you toms have melted into a jammy texture, pull off heat, add balsamic, stir, return to heat for another few minutes.
- Remove from heat and add optional butter.I used Mykonos Cultured Vegan Butter – its the BEST fake butter out there. No weird shit in it.
- Sweet Potatoes (we cook these up for Riggins)