Spicy Tomato Jam
FROM YOUR HEALTH FOOD STORE
Select and add to your basket:
Coconut Merchant Coconut Oil 300ml £5.99
Braggs Apple Cider Vinegar 473ml £5.49
Meridian Squeezy Maple Syrup 250ml £6.99
A.Vogel Herbamare Herb Seasoning Salt 125g £2.89
Lucy Bee Fair Trade Cinnamon Powder 125g (Out of stock) £3.75
ADD TO BASKET £25.11
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1.5kg medium-ripe tomatoes
1 tsp ground coriander
½ tsp ground nutmeg
½ tsp allspice
¼ tsp cayenne pepper
1 tsp red pepper flakes
3 large garlic cloves, crushed
2 large red onions, finely diced
One of my favourite organic recipes to make is my Spicy Tomato Jam as it tastes amazing and I can serve it with so many different things. It's a super simple recipe to make and there's no added sugar or refined carbs, making it really healthy too! The apple cider vinegar is a great alkalizer and the cinnamon helps to balance your blood sugar.
- To begin with preheat your oven to 200C. Halve 1.5kg of tomatoes and lay them flat on a tray and roast them for around 40 minutes until they become sticky.
- Fry 2 large red onions in coconut oil in a pan until they become caramelized.
- Now you can add your spices: 1 tsp cinnamon, 1 tsp ground coriander, ½ tsp ground nutmeg, ½ tsp all spice, ½ tsp cayenne pepper and 1 tsp red pepper flakes.
- To this also add 3 crushed cloves of garlic.
- Let this cook for a few more minutes.
- Add in 1 tbsp apple cider vinegar, 1 tbsp maple syrup and 1 tsp of sea salt and continue to stir.
- Pour in the roasted tomatoes and their juices along with your onion and spice mixture into a pot.
- Break the tomatoes in the mixture up using a wooden spatula.
- Allow this mixture to simmer for about 30 minutes until the mixture reduces to a thick and jammy consistency.
- Once ready, pour into a jar while your mixture is still hot.
- Allow this to cool then cover your jar with a lid and store in the fridge.
- Enjoy this on a slice of toast, as a spicy dip or on top of a savoury dish!