Cherry Tomato Jam
Servings: 1 cup
Calories: 13kcal
Ingredients
- 2 cups (1 pint) cherry tomatoes
- 1 tablespoon avocado oil
- 2 cloves garlic minced
- 2 tablespoon balsamic vinegar
- ½ teaspoon sea salt
Instructions
- Heat the oil in a medium saucepan over medium heat. Add the tomatoes and allow to cook undisturbed for 3 minutes in order to start to blister their skin and build flavor. Stir and cook undisturbed for an additional 3 minutes.
- Once the skins are lightly blistered, stir in the garlic until fragrant, about 1 minute. Then stir in the balsamic vinegar and salt.
- Reduce the heat to medium low, cover and cook for 15 minutes until the tomatoes are softened. Stir every 5 or so minutes and then use the back of a spoon to break them (careful as the juices from inside can splatter).
- Remove the lid and continue to cook for an additional 15-20 minutes until thickened, stirring often.
- Remove from heat and pour into a small jar or glass container. Allow to cool for 30 minutes at room temperature and then place in the refrigerator. The jam continues to thicken as it cools.
- Spread on sandwiches, crackers and more.
Notes
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
Nutrition
Serving: 1tablespoon | Calories: 13kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 75mg | Potassium: 44mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 4mg | Calcium: 3mg | Iron: 0.1mg
