Long time no see! To say I have been busy is a vast understatement -I have been consumed with moving stuff around in our apartment, wedding stuff, work, and hanging out with this guy:
P.S. These are some of our new engagement pictures – I love them! I cannot wait to see our wedding photos in a few months! We did more traditional shots as well and then went and played in a kitchen (not ours, I wish!!). I love the kitchen shots because they capture us so well! Jack Looney is our ridiculously talented photographer and I cannot recommend him enough!
We have been so busy that we really haven’t been doing alot of cooking. That is definitely going to change this week since not cooking makes
my budget me a bit sad. One quick thing that I whipped up between moving an insanely heavy couch and buying a rug was some tomato jam. Tomato jam is such an easy and convenient way to use up some tomatoes that need to be used. You can flavor it any way you like but the fresh, sun drenched summer tomatoes are really what shines. I loosely followed this recipe but really, all you need is some salt, tomatoes, your favorite seasoning, and some time.
Inspired by this recipe. Yield is dependent on how many tomatoes you use!
about 2 lbs of tomatoes (I used two large tomatoes)
1 tsp. fresh ginger, minced
1/4 tsp. allspice
1-2 tsp. salt (salt to taste)
1. Core and roughly chop your tomatoes.
2. Add all ingredients to a medium saucepan and bring to a boil, stirring occasionally.
3. Reduce to a simmer and simmer, stirring occasionally, until you reach your desired consistency (about 1 hour).
That’s it! Just let it cool and store it in an airtight container for up to a week.