Roasted Tomato & Onion Chia Jam
I know there are ingredients these days that get separated from the pack & labelled as being extra epically good for you potentially without foundation.
However, when it comes to chia seeds I'm to hold up my hands & say I'll grant them their extra gold star. Not only are they a valuable source of protein & omega 3, they're also pack with soluble & insoluble fibre. Their ability to absorb 9x their volume in liquid also feeds into their digestive support prowess as fluid into your colon means happy & consistent bowel motility.
Key Facts
- High in protein & fibre
- Sugar free
- Super easy
- Prep ahead
Ingredients
- 1.5 cups tomato juice
- 4 tablespoons chia seeds
- 1 medium brown/white onion
- 400g cherry tomatoes
- Salt & pepper
- 1 tablespoon dried oregano
- Optional - 2 teaspoon scotch bonnet sauce or Tabasco
Preparation
01
Preheat your oven to 190°C, line a tray with a silicone mat. Halve the tomatoes & slice the onion, toss with a pinch of salt & roast for 15 minutes until softened & juicy.
02
In another pan bring your tomato juice to just below simmering point, add the chia, seasoning & herbs, mix well & leave to sit for 15 minutes. Mix every now & again to prevent clumps forming.
03
Stir the roasted veg & chilli sauce through your now thickened chia & that's it! Decant into a container or jar to cool, then add its lid & keep in the fridge. Use within a week.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
