Roasted Tomato Jam
This homemade tomato jam makes great use of the abundance of tomatoes during the season and can be used in a number ways but we love it on crostini topped with goat cheese for an amazing appetizer.
Ingredients
- 3¾ lb Roma tomatoes
- ½ cup sugar
- 2 tbsp lemon juice
- ½ tsp cinnamon
- ½ tbsp red chili flakes
- 2 tbsp garlic (chopped)
- olive oil, salt & pepper (for roasting)
Directions
Step 1
Quarter and seed tomatoes.
Step 2
Preheat oven to 350 degrees. Roast tomatoes with olive oil, garlic , salt and pepper. Cook until starting to brown, approximately two hours.
Step 3
Add cooled tomatoes to food processor and roughly chop.
Step 4
Combine chopped tomatoes and remaining ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, cook at a lowest simmer until it reduces to a sticky, jammy consistency. (This will take between 1 and 1 1/2 hours, depending on how high you keep your heat.)
Step 5
Can or freeze tomato jam. Recommended in jars no larger than 8 ounces.
