The perfect condiment for everything- eggs, toast, cheese, avocado! Paleo, whole30 and vegan compliant. Use it on this Roasted Delicata squash with Eggs recipe!
1 1/2 lb roma tomatoes
12 large fresh medjool dates, de-pitted and chopped (you could also sub 1/3 –1/2 cup maple syrup but be sure to cook it down for longer)
1/4 cup balsamic vinegar
1 garlic cloves, minced
1/2 an onion, finely diced
1 tbsp finely grated ginger
1 tsp salt
1 tsp cumin
1/4 tsp cinnamon
1/8 tsp ground clove
*optional pinch of cayenne or red pepper flakes
Add all of the ingredients to a medium pot. Bring to a boil over medium heat, stirring often. Turn the heat down to a simmer and cook for 45 minutes. It should reduce and turn into a jam like consistency. Store in a jar in the fridge for up to a week.
*If you use maple syrup to sweeten, it will take longer(about an hour and 15 minutes) to cook down and create the jam like consistency.
**This recipe was inspired by Mark Bittman’s Tomato Jam.
Keywords: tomato, jam, whole30, paleo, vegan, gluten free, dairy free