- 4 cups cherry tomatoes, halved
- 1/4 cup maple syrup
- 2 cloves garlic, minced
- 1 1/2 tsp. ground cumin
- 2 tsp. fresh ginger
- 2 Tbsp. lemon or lime juice
- 1/2 tsp. red pepper flakes
- 1/4 tsp. sea salt
In a saucepan, combine tomatoes and syrup over medium heat. Let it cook for about 5 minutes until the tomatoes start to break down and get juicy.
Add garlic, cumin, ginger, lemon juice, red pepper flakes and salt. Stir it all together and bring to almost a boil. Turn the heat to low, cover and let it simmer for 30 minutes, stirring a few times.
Remove the lid and simmer another 5-10 minutes to cook some liquid off. Let it cool and store in an air tight jar. It will keep in the refrigerator for up to a week.
Pictured: toast with cream cheese, tomato jam and hard boiled eggs. So delicious.