Tomato and Toasted Fennel Seed Jam

Tomato and Toasted Fennel Seed Jam
Tomato and Toasted Fennel Seed Jam

This jam is just the right amount of sweet. Slathered on a piece of buttered toast, it makes a perfect breakfast or snack. The bread is very important, the crunchier the better. I used an olive loaf from this amazing bakery in our neighborhood, Bread Lounge. Right now Matt and I are eating gluten free but I just couldn't help myself this weekend. It all started with breakfast at another neighborhood spot on Saturday. I had gluten free toast with a poached egg and cherry tomatoes on the side. It was a nice and simple little breakfast but I found myself wanting more tomato flavor. What better way to incorporate more tomatoes than slathering them on a piece of buttered toast? I was on a mission. Off to the Hollywood Farmers' Market we went, searching for the most ripe grape tomatoes we could find. Then we picked up the olive loaf at Bread Lounge and the Tomato and Toasted Fennel Seed Jam was born. (Bye-bye gluten free diet for the day...and maybe the day after!) 

Tomato and Toasted Fennel Seed Jam
Tomato and Toasted Fennel Seed Jam
Tomato and Toasted Fennel Seed Jam
Tomato and Toasted Fennel Seed Jam
Tomato and Toasted Fennel Seed Jam
Tomato and Toasted Fennel Seed Jam
Tomato and Toasted Fennel Seed Jam
Tomato and Toasted Fennel Seed Jam
Tomato and Toasted Fennel Seed Jam
Tomato and Toasted Fennel Seed Jam
Tomato and Toasted Fennel Seed Jam

Ingredients

  • 2 cups of ripe grape tomatoes
  • 1 tbsp olive oil
  • 1 small shallot
  • 1/2 tsp sugar
  • pinch of salt
  • 1/4 tsp toasted fennel seeds
  • fresh chives (optional) 

Toast the fennel seeds in a dry pan for 2-5 minutes, until fragrant, remove them from the pan and set aside. In the same pan, char the tomatoes without oil on medium high heat. This should take about 10 minutes to get some good color on them. When the skins start to crack, add the olive oil and chopped shallot to the tomatoes. Smash the tomatoes in the pan and allow them to release all of their juices. Add the toasted fennel seeds, sugar and salt. Allow to cook for 20-25 minutes so the juices reduce and concentrate the flavor. When the mixture no longer tastes like raw tomatoes, blitz in a food processor until creamy. This jam can be served warm or cold. Slather on a piece of buttered toast and sprinkle chopped chives. Fried egg optional :)