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  • Rebecca Anne

Grounded in Gratitude: 9/30/17

The vegetable bounty of summer is not quite gone yet. Not until we have a frost - so I'll keep on picking. These are turning into tomato jam (with fresh garlic, salt, pepper & olive oil) - a beautiful alternative to the "t" in a BLT or with mashed avocado & a runny, sunny side-up egg. [Recipe / guide to make your own jam below.]

What are you cooking with gratitude today?

Making your own tomato jam

Cherry tomatoes ( as many as you have)

1-3 cloves of diced fresh garlic (I don't recommend powdered)

2-4 tbsp olive oil (depending on how many tomatoes)

Salt & Pepper

Preheat toaster oven to 275 degrees. Cut the tomatoes into halves or quarters. Toss with the garlic, salt, pepper & olive oil.

Make a single layer of the tomatoes on a baking sheet that can fit in your toaster oven.

Cook for 30 minutes. Stir. Cook for at least 30 more minutes. Turn off the heat to the oven & let the roasting finish as the oven cools.

Serve, eat & enjoy.

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