This tomato jam recipe from blogger Michael Natkin's new cookbook, Herbivoracious, may cause flavor explosions in your mouth. It is that tasty.
Tomato Jam comes together very easily: just place all the ingredients in a pot and let it simmer away while you do other things.
I served this tomato jam with Natkin's Quinoa Cakes. Natkin also recommends using the tomato jam when making grilled cheese sandwiches or with his recipe for chickpea fritters.
Total prep & cook time: 1 Hr 30 Min
8 - 10 Servings (2 Cups)
Nutrition Data, 81g Serving: 72 cal, 18g carb, 0g fat, 177mg sodium, 1g fiber, 1g protein, 17g Sugars, low Saturated Fat, Cholesterol, good source Vit. A, Vit. C. Estimated glycemic load 11
To peel the tomatoes core them and then blanch them by placing them in a pot of boiling water for around 10 seconds. Allow to cool slightly and then peel the skins of. They should come off easily.
The recipe does not call for seeding the tomatoes, but if you prefer your tomato jam without seeds simply quarter the tomatoes after peeling and then use your fingers or a spoon to scoop out the seeds then proceed with the tomato jam recipe.
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