Roasted Tomato Jam

(Serves: 6 ;Takes about 3 hours 30 minutes to make. 10 minutes preparation time, and the rest of the time in the oven)

2 pounds vine-ripened tomatoes, halved 2 – 3 tablespoons olive oil Salt and pepper 2 tablespoons chopped fresh thyme 1 teaspoon maple syrup (you could use sugar or xylitol) a dash of cinnamon 1 1/2 teaspoons balsamic vinegar

Heat the oven to 300ºF. Place the halved tomatoes on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper and thyme. Slow roast for a couple of hours – at least 3 hours. When cooled place all ingredients into a bowl and use a fork to blend together. Serve with breakfast toast, eggs and arugula.

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I treated myself to breakfast on Saturday – I was all alone. It was good to have a quiet time to read and think. The breakfast was called a ‘Skinny’ – two eggs, rye toast with tomato jam and a few arugula leaves. Don’t know why they called it a skinny because it tasted too good to fall into the slim and trim category. But then, foods that keep us skinny can taste good too. And loading eggs with calories doesn’t always make them taste better. I think the tomato concoction and arugula served with the eggs made the difference. I had never thought of arugula for breakfast – but it worked – it will now become something I have more often. But, the tomato concoction – it was the best. I would consider it to be more of a jam than anything else, and so I played around with what I thought the ingredients were. Thyme is one of my favorite herbs – I like it in the jam and it blended well with the arugula. On one portion of toast I placed two arugula leaves, spooned some jam to keep the arugula in place and then topped it with an egg – yummy! Here’s my version of tomato jam. Tweak the recipe to suit your taste!

#tomato #Jamaica