Monday, January 9, 2012

Yellow Tomato Jam

From Kristi’s Kitchen


2 lb. cherry yellow tomatoes
½ large onion
2 cloves garlic
¼ tsp. cayenne + 1/8 tsp.
1 ½ tbsp. grapeseed oil
¼ c. raw organic apple cider vinegar
1/3 c. coconut nectar
¾ tsp. ground coriander
¼ celery seed
1 ¼ tsp. sea salt + 1/8 tsp. more at the end


-Process tomatoes, onion and garlic in food processer
-Pour into large stock pot
-Add remaining ingredients
-Bring to a boil over medium heat
-Simmer for about 30 minutes until mixture reduces by half, thickens and tomatoes are a golden rod in color
-Adjust salt to taste

Serve over your favorite green-fed meat loaf recipe or to top off the "Sweet Potato Crusted Amasi Quiche"

So Delicious!

No comments:

Post a Comment