There is no need to worry about it, but there is nothing wrong with it. There’s nothing wrong with me and I don’t know what to do!

1 jar of 250 ml: about 120–150 kcal

1 serving (1 tablespoon): about 20 to 25 kcal

Low sugar, fat-free, lots of vegetables

Ingredients (for several jars, depending on size)
2 kg of nice, ripe tomatoes (the redder the better)

1 or 2 chili peppers, if you like it spicy (I add them sometimes, sometimes not)

30 g garlic

half a bunch of fresh basil

1 liter of water

1 tablespoon of salt

6 tablespoons of white vinegar

Procedure:
First, blend the basil, garlic, and chili pepper (if using). You should have a creamy, slightly rustic mixture. Be careful, nothing too smooth; even a little bit of clumping is fine.
Pour half of this cream into the bottom of the jars (which need to be sterilized, be careful – I boil them briefly or put them in a hot oven for a while; everyone does it differently).
Cut the tomatoes in half. Honestly, I don’t peel them, but if the skin bothers you, you can blanch them first and remove the skin. I prefer to leave it on as it adds a bit of texture.
Arrange the tomatoes in the jars for the garlic and basil pesto, then pour in the remaining cream.
Separately, boil the brine with water and salt for 3 minutes. When hot, pour it into sterilized jars, almost to the brim, leaving some headspace.
Let it sit for 15 minutes. Then, add 3 tablespoons of white vinegar directly to each jar and seal tightly.
At this point, I turn them over and let them cool completely. Once cool, I store them in the pantry, in a cool, dark place. And, of course, after opening, I refrigerate them.
A few extra tips:
I use this jam practically everywhere. It’s delicious on a slice of warm bread, but it’s also delicious in a cold tuna and onion salad or a simple pasta dish. It also pairs perfectly with grilled meats as a light, rustic sauce.