Tomato Chia Jam

2 cups tomatoes (cooked peeled and chopped tomatoes (about 1.5 lbs of fresh tomatoes, see notes ))

1 shallot (finely diced (or ¼ white onion))

2 cloves garlic (smashed and minced)

½ lemon (juiced & zested (about 1 tablespoon))

2 tablespoons good quality balsamic vinegar

1 tablespoon pure maple syrup (or 2 tablespoons of date paste)

2 tablespoons chia seeds (or chia powder, see notes)

Optional: Pinch or two of cayenne for heat

Optional: fresh basil or dill for serving

To peel whole fresh tomatoes, set the oven to broil/high and place the tomatoes in a line on the a baking sheet. Place the tomatoes in the oven directly under the flames, and broil just until the skins split, about 5 minutes. (Or use boiling water on the stovetop, see notes.) When cooled enough to handle, skin and chop the tomatoes.
Over medium heat, in a large saute pan, saute the shallot and garlic until just soft, about 2-3 minutes. Add the tomatoes, lemon juice and zest, balsamic vinegar and maple syrup, cook on medium heat about 10-15 minutes (or more if your tomatoes are very watery), until most of the liquid has cooked off. (Leave a little for the chia seeds to absorb.)
Stir in the chia seeds (and cayenne, if using) and remove from heat.
Allow to cool, them place in the refrigerator to chill and thicken for several hours overnight. (See notes for faster option.)

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🍯Jam

Cuisine🇺🇸American

Occasions🍳Breakfast📆Everyday🍿Snack

Season☀️Summer

DifficultyEasy ⏰ 20m