TOMATO-SHALLOT JAM

Tomato-Shallot Jam

• PREP: 5 mins

• COOK: 20 mins

• READY IN: 1 hr 25 mins

from: www.floatingkitchen.net

Ingredients

• 1 pint tomatoes cherry

• 1/3 cup sugar

• 1/3 cup shallots diced

• 1 lime juice and zest

• 1/2 teaspoon Salt

• 1/8 teaspoon cayenne pepper

Instructions

1. Cut the cherry tomatoes in half and place them in a medium bowl with the sugar. Stir to coat the tomatoes and then let them sit at room temperature for about an hour.
   

2. Heat a large non-stick skillet over medium heat. Add the tomatoes, plus all the juices that have been released to the skillet along with the shallots.
   

3. Cook, stirring frequently for about 12-15 minutes or until the jam is thick and glossy and the tomatoes are almost completely broken down.
   

4. Stir in the remaining ingredients and cook for an additional 1-2 minutes.
   

5. Remove from the heat. Allow the jam to cool to room temperature before storing or serving.
   

6. The jam can be kept in an airtight container in your refrigerator for 7-10 days.