Just imagine. A delicious homemade jam, made in your oven without any spills or mess on your stovetop. From that abundant supply of end-of-summer tomatoes. Count me in.
This is the most amazing recipe that I stumbled across on Food52. It was created and posted by Amanda Hesser, co-founder of the site. Well …thank you, Amanda! This is pure genius.
All ingredients are layered in a braising pan or large baking dish. A process that happens so quickly you’ll wonder if you’re doing it right. Really. I’m not exaggerating. The only actual prep work is coring and slicing the tomatoes. And zesting the lemon.
Start off with a solid layer of sugar. Create a layer of tomatoes by overlapping the slices in the pan.
Sprinkle some more sugar over the tomatoes. Add an even sprinkling of the lemon zest, lemon juice, cinnamon stick, fennel, and chiles.
All of that is topped off with a final layer of sliced tomato and the remaining sugar. That’s it. Sort of like working on a craft project, right?
After a brief wait of about thirty minutes, the uncovered pan is placed in the preheated oven for a total of approximately two hours. After the first hour, check to see how things are going. If the tomatoes appear to be somewhat dry, baste them with the juice that has collected.
The following photos represent the roasting progress at the 1 1/2-hour mark, then at the 2-hour mark.
Once cool enough to handle, remove the chiles and the cinnamon stick. Store the jam in a glass container in the fridge until ready to use.
So right about now you’re probably wondering what this roasted tomato jam should be paired with? What you see here is a piece of multi-grain toast that’s been coated with whipped cream cheese then topped off with a generous schmear of the delicious roasted tomato jam. That’s just one of the many yummy combos. Try it with grilled bread and creamy goat cheese. Or whipped ricotta cheese. Perhaps you’d consider topping off some baked brie with this goodness?
Then there’s the whole other category of pairings to consider. The grilled meat and chicken category. How about taking your burger to the next level with some grilled onion and roasted tomato jam? So many possibilities!
roasted tomato jam
Adapted from Food52
Your oven does the work for you on this one.
- 2 cups granulated sugar, divided
- 3 pounds ripe beefsteak tomatoes, cored & thinly sliced (about 1/4-inch thick)
- generous pinch of salt
- zest of 1 lemon
- juice of 1 lemon
- 1 cinnamon stick
- 1/2 teaspoon fennel seeds, lightly crushed (or 3/4 teaspoon ground fennel)
- 2 dried red chiles
Pour 2/3 cup sugar over the base of a 12-inch braising pan or large baking dish. Layer half the tomatoes, overlapping the slices, in the pan over the sugar. Sprinkle with 1/3 cup sugar, and top with the lemon zest, lemon juice, cinnamon stick, fennel seeds, and chiles. Top with the remaining tomatoes, followed by the remaining cup of sugar. Let sit for 30 minutes.
Preheat the oven to 400°F.
Place the pan, uncovered in the oven, for a total of about 2 hours. Before long, the tomato juices should simmer actively. After 1 hour, check to be sure the tomatoes don't appear to be dry on the top layer. If so, baste with the juices that have formed.
Continue to check every 20 minutes, spooning the juices over the top tomatoes as needed. Remove the chiles if they char.
The tomato juices should begin to gel at 2 hours, but it could happen a little sooner or later. Test the juices by spooning a little onto a plate, letting it cool, and running your finger through it. If it holds the line, the jam is ready. Remove the jam from the oven and let it cool. Remove the chiles and place the jam in jars to be stored in the fridge until ready to enjoy.