Isn’t this just a beaut!
You know, with those garden fresh tomatoes and onions and chia seeds!!! (<– And yes all 3 exclamation marks are totally needed and most definitely valid here.)
Normally, I think 2 exclamation marks is more than sufficient to express most of my emotions/thought/feelings about any old thing but this isn’t just any old thing… Nope.
We are talking Easy Tomato Chia Seed Jam here. It’s kind of like this jam but made with tomatoes for a super sweet addition to anything a little savoury or, you know, just anything. And it’s super easy and doesn’t take hours to make (less than 1 to be exact) and is seriously gluten free and vegan… SAY WHAT?!?
This is probably one of my new favourite, if not my new absolute favourite, condiment of 2015. And I’m serious.
I really am serious. Condiments are a BIIIGG deal. Wouldn’t breakfast, lunch and dinner be so… blah! if it weren’t for that perfectly matched condiment swooping and jazzing things up a little.
I mean, my life would not be complete without a good mustard, fancy ketchup, spicy relish and aioli galore to jazz up burgers, sandwiches, french fries and omelettes. But you guys!!!
This Tomato Chia Seed Jam!!
It’s the only way I’ll be jazzin’ up my sandwiches, burgers, crackers and eggs for the foreseeable future. And because it is that time of year when everyone you know has about 50 extra tomatoes they are just dying to give away.
Which is fine with me! I will gladly collect all of your extra garden fresh tomatoes to make this Tomato Chia Seed Jam and eat it allllll myself. Because I am good at that.
I love the addition of chia seeds. The chia seeds act as a thickener and really give this tomato jam that jelly-like consistency. The add texture and nutrients like fibre, healthy fats and protein. I mean, why not sneak these nutritious and super-good-for-you seeds in where ever you can. right?
- 2/3 cup finely chopped onion (from about 1/4 large onion)
- 1 teaspoon oil (I used extra virgin olive)
- 2 cups tomatoes, chopped and their juices (use grape, Roma or vine tomatoes)
- 2 tablespoons sugar (I used organic cane sugar)
- Sprinkle of salt
- 1 1/2 tsp apple cider vinegar
- 1 tablespoon chia seeds
- In a small saucepan over medium-low heat cook the onions until very translucent in the oil.
- Add the diced tomatoes, sugar, salt and vinegar and stir to combine. Bring mixture to a gentle boil and then reduce heat and simmer.
- Let tomatoes simmer for 30-35 minutes, until most of the liquid has reduced.
- Remove from heat and stir in chia seeds. Allow mixture to cool slightly and thicken before serving or store it in an airtight container in the fridge for up to 1 week.