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this post was submitted on 30 Jul 2024
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Honestly it wouldn't be the worst thing in the world. Try ketchup and pb and it would actually taste good, since it really is a jam. (Jelly if you wanna call that texture jelly instead.)
And jam on toast goes well with coffee and tea. So popping some straight in would be a nice sweetener.
I would definitely try this if I were mentally unstable.
Too bad a key ingredient in ketchup is vinegar, otherwise your point would make sense (same for Sriracha, which is what my mentality unstable self would add).
I imagine the salt in it also isn't a great add, and the tomato is neutral at best. There is sugar, so at least there's that.
There is an acidic touch in coffee, and many desire that. In fact I add pomegranate molasses to my coffee once in a while. Don't think it would be much if an issue. Same for salt, it'll be too minimal a flavour to matter.
I’d go OG Tabasco. Hmm. Looking forward to my coffee tomorrow.
And that's like entirely vinegar! Do dare to do it though, I'm sure it'll keep it hot long after it's cooled down.
The opaqueness makes me want to call it a butter, like apple or plum butter, but it’s closer to a smooth chutney I think.
Now I’m curious about making a tomato jam.
Edit: It’s a thing: https://www.thekitchn.com/how-to-make-tomato-jam-247279
a human of open mind and thoughtful taste. i respect your wild nature
major concern here is whether you might curdle the milk or creamer
!foodcrimes@midwest.social