Rosemary Oatmeal with Sweet Tomato Jam

This past Sunday at Gravity Hill, the resident baker Karen made this delightfully delicious rosemary shortbread cookies then topped then with a smear of gorgeous tomato jam.  I know, it sounds strange, but it was surprisingly sweet and the flavors worked incredibly well together.  So, when trying to figure out what oatmeal to make this morning, I thought I'd take a note from Karen and try out the same basic idea, but for breakfast.  It ended up being even more perfect that I had imagined it would be.  I also stole Karen's secret ingredient to her homemade tomato jam - fresh grated ginger.  It makes all the difference.

Sweet Tomato Jam
5 small paste tomatoes, chopped
1 tbs lemon juice
1 tbs honey
2 tsp fresh grated ginger
pinch cumin
pinch cinnamon
pinch cloves
pinch salt

Rosemary Oatmeal
Basic Oatmeal Recipe
1 tsp dried rosemary leaves
pinch fresh thyme

+ In a small sauce pan, combine all jam ingredients over medium-high heat.  Bring to a boil, stirring frequently.  Then, lower to a simmer and cook until the mixture reduces and thickens up.  Remove from heat which will allow to to reach a jam-like consistency.
+ While the jam is cooking, prepare oatmeal as directed, however, in place of cinnamon use rosemary and thyme.
+ Serve rosemary oatmeal topped with tomato jam and a poached egg.