Tomato and Kale Jam
Tomato and Kale Jam
Directions
- Heat oil in a medium sauce pot over medium heat for about 2 minutes. Once oil is shimmering, add the onion and tomatoes.
- Cook down for 3 minutes, until onions are soft, and the tomatoes are breaking down. Add the kale and garlic, cook for 5 minutes over medium-low, stirring frequently.
- Add the sugar, balsamic vinegar, and water. Stir well to incorporate and bring to a simmer. Reduce by 2/3.
- Stir in the herbs and cook for another 3 minutes. The mixture should be jammy and thickened. Season with salt and pepper to taste.
- Cool completely and store in refrigerator for up to 7 days.
Ingredients
- 1/4 cup Piancone® Oil, Olive, Extra Virgin
- 1/2 lb. Peak Fresh Produce® Onion(s), Red, sliced thin
- 2 lbs. Peak Fresh Produce® Tomato(es), Grape, cut in half lengthwise
- 2 cups Peak Fresh Produce® Kale, rough chopped
- 2 oz. Peak Fresh Produce® Whole Peeled Garlic, chopped fine
- 1/2 cup West Creek® sugar
- 1/2 cup Piancone® Vinegar, Balsamic
- 1/2 cup water
- 2 tbsp Peak Fresh Produce® Basil, cut into 1/4 in. ribbons
- 2 tbsp Peak Fresh Produce® Tarragon, chopped
- West Creek® sea salt kosher, to taste
- Roma® Black Pepper, Ground, to taste