Ah, tomato jam. It's sweet. It's savory. It's warm, and spicy (if you choose). It's just one of those things you can't not make this time of year.
Matt has always made the tomato jam. We have an abundance of organic tomatoes from our garden and from Willow Garden. We have seemed to perfect the recipe. Each year it gets better. We always freeze a bag for the holidays. This tomato jam topped on organic goat cheese is a game changer. It's truly good on anything... crackers, meats, and veggies.
This recipe does take time, probably a good seven-eight hours total. It needs to cook down a good six hours before it's ready - sometimes even more. You can easily freeze and store up to six months.
If you are vegan, don't fret. You can easily replace the honey with maple syrup or coconut sugar. Please be sure to try this recipe and let me know what you think!
MATT'S PALEO TOMATO JAM
dairy free, gluten free, grain free, and soy free