Although it’s September, pumpkin everything is appearing all over, and fall routines are back in the swing of life, it’s still summer for a couple more weeks.
So you bet that means I’m using all the fresh summer produce I can, especially before all the fresh flavors disappear in the Minnesota winter.
This Simple Roasted Tomato Jam is really easy to make, it just requires some extra roasting time in the oven to let the juices caramelize and to break down those plump tomatoes.
The tomatoes themselves are mixed together with some sugar, salt, cinnamon (use more or less depending on how sweet/warm you’d like your jam!), a dash of red pepper flakes, and some apple cider vinegar – it helps the tomatoes break down the sugar.
Then what?
As I said, it all roasts together for about 2 hours. You will want to line the pan with foil and try not to use too large of a baking sheet because the sugars will caramelize and may stick to your pan. It is key – as tempting as it is – to not let it roast for too much longer than recommended, or the jam will become super sticky and thick when it cools.
Simple Roasted Tomato Jam turns out to be slightly sweet mixture with a surprising amount of texture. The skins are left on the tomatoes, but they still break down and become soft, adding volume and a bit of chew to the jam.
Really, it’s end-of-summer perfection. Whether it’s spread on a crostini and cheese appetizer, toast with eggs, or eaten by the spoonful, you cannot go wrong.
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Simple Roasted Tomato Jam
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Prep Time: 5 minutes -
Cook Time: 2 hours
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Total Time: 2 hours 5 minutes
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Yield: 1/2 cup -
Category: Appetizer -
Method: Baking -
Cuisine: American
Print Recipe
Pin RecipeDescription
Easy to make, the tomatoes are slowly roasted to bring out their sweet flavor. Excellent spread on crostini, served with cheese, or on a breakfast board!
Ingredients
- 1 1/2 pounds plum tomatoes
- 3/4 cup + 2 Tablespoons sugar
- 1 Tablespoon kosher salt
- 1/8-1/4 teaspoon cinnamon
- 1/4 teaspoon red pepper flakes
- 1/4 cup apple cider vinegar
Instructions
- Pre-heat oven to 375°F. Line a lipped, medium-sized baking sheet with foil. Cut the ends off of tomatoes and quarter them. Toss with remaining ingredients and spread evenly on baking sheet.
- Bake for approximately 2 hours, give or take 15 minutes, and stirring 1-2 times during cooking process. As mentioned, sugars may over caramelize in the corners – this is ok, and you may stir some of it in. Remove from heat and let cool slightly. The jam will thicken as it cools.
Notes
Add more or less cinnamon as desired; more for a sweeter, warmer taste, less for a more savory taste (I’d recommend using at least 1/4 teaspoon!)
Store in an airtight container in the fridge for up to 2 weeks.
Keywords: easy, roasted, summer, vegetarian, vegan
I love this recipe! I made a 4x batch with last-if-the-season tomatoes, but omitted the red pepper flakes so the kids can enjoy it. Next time I will reduce the salt by half (it was too salty for my taste) and keep the red pepper flakes for a good added kick. It was delicious as a spread on a turkey and fresh mozzarella sandwich!
I love it – tomato jam to last! Sounds amazing on that sandwich, too. Thanks for sharing, Lisa!
I am making your burrata pesto tomato jam appetizer for Christmas, and I made some of the tomato jam today with store bought Roma tomatoes (you know the kind you find in December? Not garden fresh…) This turned out delicious! What a sweet, salty, sticky jam! I know it will be great with the pesto and burrata!
★★★★★
So awesome to hear, Jacqueline! I totally get the need to use canned tomatoes this time of year too – Minnesota doesn’t deliver garden fresh tomatoes in winter either 😉 Merry Christmas!