I was lucky enough to get an advance copy of Make it Paleo II and it’s gorgeous. Tons of large beautiful pictures, each one more delicious looking than the one before it. I’m doing a giveaway for this cookbook, so some lucky paleo fan will also get to join in the fun.
I recently tried the recipe for tomato jam. I thought it sounded pretty creative. You can make your own paleo bread (check out my recipe) and enjoy it on toast. I put it over some chicken breasts, which was also delicious. It’s really up to you 🙂 I substituted a few things in this recipe. I used organic palm oil instead of butter and I used granulated coconut sugar instead of granulated maple sugar. (It’s what was in the pantry)
Tomato Jam & Make It Paleo II Review & Giveaway
Prep time
Cook time
Total time
Author: Lauren Bolanos
Serves: 1 quart
Ingredients
- 15 roma tomatoes halved and seeded
- ½ cup of finely diced yellow onion
- 1 tbsp of palm oil
- 1 tbsp plus 2 tsp balsamic vinegar
- 2 tbsp plus 1 tsp granulated coconut sugar
- 1½ tsp sea salt
- juice of 1 lemon
- 7 grinds of black pepper
- ½ tsp of ground cinnamon
- pinch of red pepper flakes
Instructions
- Place tomatoes in a food processor and process into small chunks.
- In a saucepan, over medium-low heat, carmelize the onion in the butter until light brown, about 20 minutes. Add the tomatoes and the remaining ingredients and simmer for 1½ to 2 hours, stirring periodically, until the jam has reduced by about half and is thick, like a very thick tomato sauce.
- It will keep for 2-3 weeks in the fridge.
i don’t own many cookbooks, but one that i do love is kris carr’s crazy sexy kitchen! it has such beautiful plant-based recipes 🙂
Ohhh I love her! I have to check out her cookbook now … at your recommendation 🙂
My favorite cookbook is the pinterest website since I dont have any cookbooks.
haha, love pinterest!
My favorite is Against All Grain.
Nice! I love her blog.
right now it’s against all grain.