SMALL BATCH CHERRY TOMATO JAM
- 1 tablespoon olive oil
- ⅓ cup onion, chopped
- 500 g cherry tomatoes, washed and sliced in half
- 1 tablespoon cider vinegar
- ½ cup brown sugar
- 1 ½ teaspoon ginger, peeled and grated
- ¼ teaspoon chili flakes or to taste
- ½ teaspoon salt
Add oil to a heavy bottomed sauce pan and place on medium-high heat.
Add onions and sauté for 3 – 5 minutes or until lightly caramelized and soft.
Add tomatoes, cider vinegar, brown sugar, ginger, chili flakes and salt and bring to a boil.
Reduce heat and let simmer for about 30 minutes or until tomatoes have softened and the ingredients have thickened to a jammy texture.
Let cool slightly and then transfer to a small glass jar.
Cover with lid and store in the fridge for up to 3 weeks.
Uses:
Spread on sandwiches. It goes great with turkey and roast beef.
Use it as a burger condiment instead of typical ketchup.
Dollop some over eggs such as these egg cups for an omelet or a frittata.
Slather over avocado toast.
Add it to salad dressing or vinaigrettes.
Stir into soups.
Drizzle some over pizza.
Serve on a charcuterie board with cured meats and cheeses.
Recipe and photo: Amanda Conradie
