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.
You might also like this version: https://wonkywonderful.com/roasted-tomatoes-with-garlic-thyme/.