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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 stovetop tomato jam that basically makes itself.
- 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.
I’ve made this two weeks in a row because Organic cherry/grape tomatoes were available on Imperfect Produce. This is an awesome way to get great fruits and veggies that might have otherwise gone to waste.
We can’t all be gardeners but we can try to consume produce in more sustainable ways!
Some of my FAVES that are available almost every week:
- Sweet Potatoes (we cook these up for Riggins)