Author Notes
This jam is just the right amount of sweet. Try it with some crunchy gluten free toast for a vegan/gluten-free treat. Or slather it on a piece of buttered toast & topped with a fried egg, it makes the perfect breakfast or snack! —The Brit & The Baker
Ingredients
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2 cups
ripe grape tomatoes
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1 tablespoon
olive oil
-
1
small shallot
-
1/2 teaspoon
sugar
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1 pinch
of salt
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1/4 teaspoon
toasted fennel seeds
Directions
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Toast the fennel seeds in a dry pan for 2-5 minutes, until fragrant, remove them from the pan and set aside.
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In the same pan, char the tomatoes without oil on medium high heat. This should take about 10 minutes to get some good color on them.
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When the skins start to crack, add the olive oil and chopped shallot to the tomatoes.
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Add the toasted fennel seeds, sugar and salt.
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Smash the tomatoes in the pan and allow them to release all of their juices.
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Allow to cook for 20-25 minutes so the juices reduce and concentrate the flavor.
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When the mixture no longer tastes like raw tomatoes, blitz in a food processor until creamy.
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This jam can be served warm or cold. Slather on a piece of toast with a sprinkle of chopped chives.
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