Roasted Tomato Jam
Prep Time
10 minutes
Prep Notes
This is a great recipe to make good use of end of the season tomatoes! But you can also use canned. Use this as a condiment or topping for chicken or fish.
Cooking Time
Two hours
Yields
Approx. 1 cup
Ingredients
1 1/2 pounds ripe tomatoes, cored, peeled and diced (about 4 medium or 6 small) or 2 14.5 oz cans diced tomatoes
1/2 cup finely diced white onion
2 Tbsp fresh lemon juice
1/2 tsp very finely chopped fresh basil leaves
1/3 cup honey (I used 3 Tbsp plus 10 drops liquid stevia)
1 teaspoon sea salt (I like pink Himalayan)
A few dashes of cayenne pepper
A few dashes of freshly ground black pepper
Directions
- Combine tomatoes, onion, lemon juice, basil, honey and salt in a saucepan.
- Add a couple dashes of cayenne pepper and black pepper. Once mixture is simmering, adjust the heat on the stove to low until the mixture becomes thick and syrupy, about an hour or two.
- Adjust seasonings to taste. Serve at room temperature.
- Refrigerate unused portion for up to a week.
Unused Content: