Roasted Tomato Jam

Father'sDaughter · September 15, 2012

Found this recipe that is super simple, but incredibly good! Very tasty spread on toasted sourdough bread.

http://www.thekitchn.com/recipe-oven...mato-jam-73536

I've made it twice to use up the huge bowl of small & medium tomatoes, and even though the recipe wants you to use canning/canned tomatoes, it works just fine with fresh "eating" tomatoes. The only thing I changed the second time, is I used a bit less cinnamon. Don't neglect it toward the end of the cooking time as it will quickly start to char, and definitely line your casserole dish with foil or you'll have a real mess on your hand!

Oven-Roasted Tomato Jam

1 28-ounce can of plum tomatoes, preferably without any salt or added spices OR 4-5 ripe red tomatoes
5-6 large cloves of garlic, slivered
Olive oil
Kosher salt and freshly ground black pepper
1/2 teaspoon cinnamon, freshly ground

Heat the oven to 325°F. Line a 9x13 baking pan with aluminum foil.

If using canned tomatoes, cut or mash into small bits. Pour off about half the juices and then spread evenly in the baking pan. If using fresh tomatoes, chop into quarters and spread in the pan.

Mix in the garlic cloves and drizzle generously with olive oil. Sprinkle a few pinches of kosher salt on top, and dust with black pepper. Sprinkle on the cinnamon.

Bake at 325°F for about 3 hours, or until the tomatoes are very soft. They should color, though -- just cook down. (Canned tomatoes are already cooked and will need less time - about 1-2 hours.)

Increase the heat of the oven to 450°F and roast for another hour, stirring every 15 minutes or so to mix the dark parts back in.

Remove from the oven and let cool. Mash to an even consistency, if necessary, and serve on crackers or toast with soft cheese.

jorgea · October 16, 2012

This sounds so good. I have never thought of this. Thanks for sharing this recipe here.

kilroyscarnival · October 16, 2012

Yummy yummy! Would not have thought of cinnamon, but it is good w tomato in pastitsio, Greek food. Reminds me a little of something Martha Stewart shared somewhere called Tomato Confit. They roasted in a lot of olive oil (not duck fat as confit may suggest.)

Moshou · October 22, 2012

Many thanks Father'sDaughter for this fabulous recipe.
I added some balsamic vinegar and a hot habaneros. It is great
I'll try next week-end to prepare more and to store it for long time. Me and my family like it for bruschetta
I think that after filling jars with hot jam is enough to keep them for 10-15 minutes in warm oven.

September 15, 2012	#1
Father'sDaughter Tomatovillian™ Join Date: Nov 2011 Location: MA/NH Border Posts: 4,919	Roasted Tomato Jam Found this recipe that is super simple, but incredibly good! Very tasty spread on toasted sourdough bread. http://www.thekitchn.com/recipe-oven...mato-jam-73536 I've made it twice to use up the huge bowl of small & medium tomatoes, and even though the recipe wants you to use canning/canned tomatoes, it works just fine with fresh "eating" tomatoes. The only thing I changed the second time, is I used a bit less cinnamon. Don't neglect it toward the end of the cooking time as it will quickly start to char, and definitely line your casserole dish with foil or you'll have a real mess on your hand! Oven-Roasted Tomato Jam 1 28-ounce can of plum tomatoes, preferably without any salt or added spices OR 4-5 ripe red tomatoes 5-6 large cloves of garlic, slivered Olive oil Kosher salt and freshly ground black pepper 1/2 teaspoon cinnamon, freshly ground Heat the oven to 325°F. Line a 9x13 baking pan with aluminum foil. If using canned tomatoes, cut or mash into small bits. Pour off about half the juices and then spread evenly in the baking pan. If using fresh tomatoes, chop into quarters and spread in the pan. Mix in the garlic cloves and drizzle generously with olive oil. Sprinkle a few pinches of kosher salt on top, and dust with black pepper. Sprinkle on the cinnamon. Bake at 325°F for about 3 hours, or until the tomatoes are very soft. They should color, though -- just cook down. (Canned tomatoes are already cooked and will need less time - about 1-2 hours.) Increase the heat of the oven to 450°F and roast for another hour, stirring every 15 minutes or so to mix the dark parts back in. Remove from the oven and let cool. Mash to an even consistency, if necessary, and serve on crackers or toast with soft cheese.

October 16, 2012	#2
jorgea Tomatovillian™ Join Date: Oct 2012 Location: Burbank CA Posts: 1	Roasted Tomato Jam This sounds so good. I have never thought of this. Thanks for sharing this recipe here.

October 22, 2012	#4
Moshou Tomatovillian™ Join Date: Jan 2012 Location: Romania Posts: 470	Many thanks Father'sDaughter for this fabulous recipe. I added some balsamic vinegar and a hot habaneros. It is great I'll try next week-end to prepare more and to store it for long time. Me and my family like it for bruschetta I think that after filling jars with hot jam is enough to keep them for 10-15 minutes in warm oven. __________________ Knowledge is knowing the tomato is a fruit, wisdom is not putting in your fruit salad

October 16, 2012	#3
kilroyscarnival Tomatovillian™ Join Date: Oct 2012 Location: Orlando, FL Posts: 614	Yummy yummy! Would not have thought of cinnamon, but it is good w tomato in pastitsio, Greek food. Reminds me a little of something Martha Stewart shared somewhere called Tomato Confit. They roasted in a lot of olive oil (not duck fat as confit may suggest.)