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Sweet Heat Tomato Jam
Advanced | Servings: 4 | Ready In: 50 minutes | Yield: 1 1/2 cups An acidic kick from balsamic plays with natural sweetness of tomatoes and smoky goodness from paprika come together in this oil-free Southern Tomato Jam. Similar to a traditional gastrique, it’s a mix of caramelized sweetness with a pop of vinegar’s brightness. The secret to this vegan recipe is to simmer it low and slow. It makes a delicious, healthy condiment over Peppery Southern Grits with Sweet Heat Tomato Jam and Caramelized Chard, Vegan Butternut Squash Italian Polenta, or Super Green Gluten-Free Quinoa Sliders. Ingredients 1/2 pint grape tomatoes 1 (15-ounce) canned diced tomatoes (no salt added) 1/4 cup balsamic vinegar 1/2 tablespoon fresh thyme 1 bay leaf 1/2 teaspoon paprika 1/2 cup water Salt and pepper, to taste How it’s Done To make the Sweet Heat Tomato Jam: Combine the halved tomatoes, canned tomatoes, balsamic, thyme, bay leaf, paprika, and 1/2 cup water in a medium pot. Cover and simmer on medium-low for 30 minutes. Remove the lid and cook another 10-20 minutes, until most of the liquid has steamed off and you reach a thick, jam-like consistency. Season with salt and pepper. Keep warm until ready to serve. Enjoy the warm hug from my Southern heart 🙂 Chef Katie’s Tips: Seasonal Tomatoes: Use the season’s best selection of tomatoes — you can use all fresh at the peak of summer, and all canned during the dark days of winter. Either way, make sure to keep
Katie Simmons