It’s Memorial Day Weekend! If you’re making brunch or headed to a picnic, add this simple and easy tomato jam to the mix. One of my favorite things to eat on top of soft scrambled egg or a juicy sandwich is tomato jam. It’s rich in vitamin C, K and folate. Has anti inflammatory properties and can help boost your immune system. I add a few strawberries to mine for more depth of flavor and to add a hint of sweetness.
Here’s how I did it:
1 pint of cherry tomatoes
1/4 cup olive oil
3-4 strawberries, hulled and sliced
1/4 tsp salt
Start by heating a sauce pan over medium heat. Add half your oil then pour in your tomatoes. Cover and let the tomatoes cook on a gentle simmer until they begin to burst. Stir occasionally. Once tomatoes begin to release their juices add your strawberries. Cover and let simmer until jam like texted is reached. Add the remaining oil if the pan begins to dry out or at the very end. Season with salt then add to a mason jar. This shall keep in the fridge for about 4 days or so. Enjoy!
