Roasted Plum Tomato Jam
From Carla's Comfort Foods: Favorite dishes from around the world
Makes about 2 cups
Even though I'm using Italian flavors here, I first made this jam in Texas. My friend Tiffany Derry, whom I got to know as a fellow contestant on Top Chef and Top Chef: All Stars, invited me to cook at her Dallas restaurant. Tiffany is all about seasonal cooking, so I decided to do a kind of throwback combo of grilled cheese with tomato soup. This yummy jam went into the sandwiches and really made the meal. It's also tasty on other sandwiches, with any good bread, or slathered on a juicy hunk of grilled meat or fish. It's got the perfect balance of tangy and sweet.
2 pounds ripe plum tomatoes, cut in half lengthwise
3 garlic cloves, sliced
2 tablespoons extra virgin olive oil
2 teaspoons sugar
2 teaspoons balsamic vinegar
1 sprig fresh thyme, coarsely chopped
1 sprig fresh rosemary, coarsely chopped
Kosher salt and freshly ground black pepper
1. Preheat the oven to 300°F. On a rimmed baking sheet, toss the tomatoes with the garlic, oil,sugar, vinegar, thyme, rosemary, and a generous pinch each of salt and pepper. Spread the tomatoes out in a single layer, cut sides up. Bake until they are shriveled and lightly browned, about 2 hours.
2. When the tomatoes are cool enough to handle, slip off and discard the skins. Discard the thyme and rosemary.
3. Transfer the tomatoes and all the pan juices to a large saucepan. Cook over low heat, mashing occasionally, until the mixture is thick and jammy, about 30 minutes. Ladle it into sterilized jars, and jar properly or refrigerate for up to 3 months.
• For a lighter-colored jam, use white balsamic vinegar instead of the usual dark.
• To safely and properly pickle, be sure to check out the USDA guidelines and follow them carefully.
Want to do some more canning? Try my Tangy Chow Chow Pickles.