A dip. A sandwich spread. A pizza sauce. On avocado toast. Grilled veggie drizzle. A swoosh under cheese. Swirled over vanilla ice cream.
I’d love to see how you decide to use this delicious tomato peach jam. It’s savory, spicy and interesting with a hint of sweet. Summer is here- don’t delay!
Tomato Peach Jam
2 large heirloom tomatoes (or a few small ones)
2 peaches
1 tbls olive oil or ghee
1/4 tsp pink salt
1 – 2 tsp coconut sugar
1/2-1 tsp cumin seeds
1 tsp Aleppo pepper
1/4 tsp Chinese five spice
1/8 tsp ground turmeric
few grinds of black pepper
squeeze or two of lemon juice
Preheat the oven to 400 degrees. Dice the tomatoes and peaches, place in an ovenproof dish. Toss with the olive oil and all the remaining ingredients except for the lemon juice.
Roast ~30 minutes. Remove from oven, cool. Blend with the lemon juice (there may be a lot of juice from the tomatoes, it will blend in.) You can leave a little chunky or go fully smooth.
Store in the refrigerator.
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