Tomato Jam

Delightful on crostinis with the goat cheese cream and chiffonade basil, on burgers or a topping for meatloaf.

Yields: 1 cup



  1. Combine tomatoes, shallot, garlic, lemon juice, sugar, salt in a blender and pulse 5-6 times.
  2. Pour into a non stick 10" skillet
  3. Bring to boil
  4. Reduce heat to simmer
  5. Simmer for one hour or until the mixture reduces by half and has a jam-like consistency