Spicy Tomato Jam
What You'll Need
4 cups grape or cherry tomatoes, halved
¼ cup pure maple syrup
2 cloves garlic, minced
1 ½ tsp ground cumin or to taste
1 tsp minced fresh ginger
1 tsp minced fresh red chile (optional)
½ tsp crushed red pepper flakes or to taste
¼ tsp sea salt (optional)
How to Make It
1 In a medium saucepan, combine the halved tomatoes and maple syrup over medium-low heat. Cook for 5 minutes, or until the tomatoes begin to release their juices, stirring occasionally.
2 Add the garlic, cumin, ginger, red chile (if using), crushed red pepper flakes, and sea salt. Give the pan a good stir and bring to a rapid simmer. Decrease the heat to low, cover, and simmer for 30–35 minutes, stirring every 5–10 minutes.
3 Remove the lid and continue to simmer for 5–10 minutes to cook off some of the excess liquid. Remove from the heat and let cool. Transfer to an airtight jar and store in the refrigerator for up to 1 week.
Slice Your Tomatoes like a Pro. Quickly and easily halve the cherry tomatoes by placing 10–15 of them between two round plastic lids from food storage or takeout containers. The lids are shallow enough to hold the tomatoes in place while exposing their centers. Gently press down on the top lid to hold the tomatoes in place, and use a serrated knife to carefully slice between the two lids. Voilà! Halved cherry tomatoes in a matter of seconds.
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