This spread is not really a jam and contains no sugar. It spreads like jam, you will want to eat it like jam and yes, you may even like it on your toast. You will be very happy to make this savoury recipe and happier still to have it in the fridge. Hopefully it will become part of your weekly routine to put tomatoes in your pan and delight in the aroma.
Tomato jamNovember 18, 2016 Print
Recipe courtesy of Elaine Feore and Joanne Goudie, Storm the Kettle: Resetting the Newfoundland Table
- 2 Tbsp (30 mL) olive oil
- 3 cups (750 mL) grape tomatoes
- 2 medium shallots, diced small
- 1 Tbsp (15 mL) minced garlic
- 1 Tbsp (15 mL) balsamic vinegar
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) freshly ground pepper
- Heat olive oil in a large non-stick frying pan over medium heat until oil easily coats the pan. Add tomatoes and cook until they start to break apart; reduce heat to medium-low and simmer.
- When tomatoes have started to simmer add the shallots, garlic, balsamic vinegar, salt and pepper. Mix all ingredients together and gently crush the tomatoes. Reduce heat to low and simmer, stirring once or twice, until the mixture starts to thicken, about 20 minutes.
- Place mixture in a bowl and serve hot as an accompaniment to any number of dishes, or allow to cool and store in a covered container in the fridge to eat whenever you have the urge. Jam will keep for about a week.
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