Frank's Recipes! Tomato Jam 4

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Tomato Jam 4

8 lg Tomatoes
2 Garlic cloves, peeled and minced
2 tablespoon Olive oil
1/4 c Fresh orange juice
Zest of 1/2 orange
1/2 tablespoon To 1 tablespoon honey

Yield: 2 Servings

In this delicious spread, the sweetness of summer ripe tomatoes is enhanced by a little honey and orange juice.

Roast the tomatoes in a 400 degree F. oven for 20 to 30 minutes. Sauté garlic in olive oil until just translucent. Remove the skins and the stem ends from roasted tomatoes. Add the tomatoes to the garlic and cook slowly until tomatoes develop a jam-like consistency. As the tomatoes cook, a clear liquid will rise to the surface. Spoon it off and set aside to use later. Keep reducing the tomatoes until no clear liquid remains, about 30 to 40 minutes. Add the orange juice, zest and honey. (Use 1 tablespoon honey if you want a sweeter jam, otherwise use only 1/2 tablespoon.) Finally, add the reserved clear liquid from the tomatoes, which will have jelled slightly.

Put into glass jars or other containers and store in the refrigerator up to 1 week.

Uses: Use on sandwiches, as an accompaniment to almost any meat or vegetable, or as an ingredient in other dishes, If you like cold pizza for breakfast, try this spread on morning toast.

Makes 2 cups.

PER TABLESPOON: 20 calories, 0 g protein, 3 g carbohydrate, 1 g fat (0 g saturated), 4 mg cholesterol, 4 mg sodium, 0 g fiber.