Turn ripe summer tomatoes into a sticky, sweet-and-savory slow-roasted tomato jam. Serve it with crostini appetizers, enjoy it at breakfast with eggs, or slather it on a sandwich. It's so versatile and requires just a few simple ingredients.
Cut the stem end off of tomatoes. Then, halve the tomato the long way, and halve each side again, proceeding to dice them into about 1-inch pieces. In an oven-safe dutch oven or braiser, toss the tomatoes with the remaining ingredients.
Place the uncovered pan in the oven and bake for approximately 2 hours, stirring every 30 minutes. After an hour and a half, I suggest checking the jam every 15 minutes or so for your desired doneness. Run a spoon down the middle of the jam, if the line holds, it's ready, if liquid seeps into it, continue roasting.
Once the jam has reached your desired consistency, remove it from the oven and let it cool for 10-15 minutes in the pan; it will thicken slightly as it cools.
Cool completely before transferring to a glass jar for storage, or serve as desired. The jam will keep in an airtight container in the fridge for about 2 weeks. This is not a canning recipe.
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!)This recipe makes approximately 3/4 cup. Recipe Changes (last updated 8/11/21):
Reduced sugar by 2T
Reduced salt from 1 T to 1-2 tsp (halved)
Increased from 1.5 lbs tomatoes to 2.
Changed recommended cooking pan. See post for details.