I used to HATE tomatoes as a kid, and it absolutely revolved around taste and texture. Nowadays, I can’t get enough tomatoes, and openly mock those that can’t appreciate a sun-ripened beefy beauty, drizzled with just a little bit of olive oil and flaky sea salt. (I said what I said.)

That being said, I’ve been known to get a little overzealous in my tomato buying, whether it’s at the grocery store or my local greenmarkets. Then…sometimes…they sit in the fridge, sad and a little mushy.

I hate to waste, so I had to think of something to do with them.

Needless to say, this recipe is kind of my JAM.

(Not afraid of a good-bad food pun…)

This is my latest recipe for Yoga By Candace, and I hope you enjoy it as much as I do! It’s got a savory sweetness to it, a little ketchup-y in flavor but this ain’t no Heinz! I eat it by the spoonful because…of course I do. Ha! It also goes great on top of scrambled eggs or swirled into a big bowl of creamy polenta, as shown below.

Hint: Play around with different color tomatoes! Red will yield a gorgeous jam, but I used mostly yellow plus an orange tomato in this particular photographed batch, giving it its gorgeous rusty hue.

Be sure to check out the recipe here. As always, scroll through YBC for some excellent yoga, exercise, and lifestyle pieces.

Tomato Jam
Tomato Jam, served atop creamy polenta.

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